Squeeze juice out of 2 oranges, enough for 1/4 cup of juice. Remove any seeds if any. Set aside.
Lemon-Orange Vinaigrette: Crush 3 tablespoons of pine nuts; place in a small mixing bowl. Whisk in lemon juice, orange juice and olive oil. Season with salt, to taste, and pepper.
Peel the remaining orange, remove and discard the peel, white pith and any seeds. Cut off both ends. Slice gently to make about 5 rounds or wheels approximately 1/4 inch thick.
Rinse and drain the cabbage. Remove the outer layer. Cut in half lengthwise. Cut out the triangular core. Slice the cabbage into thin threads or coarsely chop, your choice.
Thinly slice the carrots and radishes into rounds or wheels. (I like this cut because it shows the interior color with colored trim.)
Cut off the fennel fronds and stalks. Don't discard, as you can store them use later in soups. Remove and discard the outer layer. Trim off a little bit of the stem. Cut the bulb in half and slice into thin shreds.
Toss orange slices, cabbage, carrots, radishes and fennel and the vinaigrette. Garnish with the remaining pine nuts and shaved parmesan cheese.