Prepare the salad dressing by whipping together the oil, maple vinegar, maple honey, Dijon mustard, salt, pepper and zest of half an orange, finely grated. Set aside.
Place fennel in a bowl. Peel oranges, removing membrane, and cut into 1/2 moons. Add orange slices and dried cranberries to fennel. Pour over salad dressing, toss and serve. Top with sprigs of fennel and grilled pecans.
