Combine orange, lemmon and lime juices, ginger and honey in a small bowl; gradually whisk in oil. Stir in all remaining vinaigrette ingredients.
Combine radicchio, green beans, fennel and orange in a large bowl, toss with vinagrette.
Note: I make a pepper salad using the vinaigrette and two each yellow, red and orange peppers cut up into bite size pieces. I toss them with the dressing. It's a nice side for grilled chicken in the summer time, or I eat it as a meal at times.