Turkey Salad with Oranges and Leeks

Rinse and peel the fennel, and chop the fronds. Halve the fennel and thinly slice. Peel the oranges with a knife. Cut out the whole segments catching any juices in a bowl. Julienne the turkey and mix with the prepared ingredients in a bowl. Mix the creme fraiche and yogurt, and add the lemon juice and orange juice. Season to taste with salt and pepper. Mix the salad with the sauce, and set aside. Garnish with thin strips of the orange peel, the pistachios, and the fennel fronds.