Begin by roasting the fennel wedges according to the specified directions until golden and tender.
Prepare the lemon dressing by whisking together the olive oil, lemon juice, grated garlic, Dijon mustard, and sea salt in a small mixing bowl until emulsified.
Place the thinly sliced fennel in a medium bowl and drizzle with a small amount of the prepared dressing. Allow it to rest for approximately 15 minutes to soften slightly.
To assemble the salad, start by layering half of the sliced fennel, all of the roasted fennel, the torn radicchio leaves, and half of the citrus segments on a serving platter. Lightly drizzle with a few spoonfuls of the dressing and season with a pinch of salt.
Continue by layering the remaining sliced fennel and citrus segments over the initial layer. Arrange the avocado slices, sprinkle with pine nuts, and garnish with shaved pecorino and fresh mint leaves.
Finish by drizzling the salad with additional dressing, seasoning with salt and freshly ground black pepper to taste, and serving immediately.
