Preheat oven to 375 degrees.
Halve the fennel and reserve 1 half.
Slice half of the fennel into ½ inch slices and arrange on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast fennel for approximately 15 minutes until softened and lightly browned.
Using a Japanese mandolin, thinly slice the remaining half of fennel and place in ice water to curl.
In a sauce pot, combine black rice with 1 and ¾ cups water.
Bring to boil then reduce heat to cover and cook for 45 minutes.
Spread on a sheet pan to cool.
In a bowl combine rice and currants. Dress with vinaigrette and season with salt and pepper.
To Serve: Arrange rice and orange slices in a circle on a large round plate. Drain sliced fennel and toss with lettuces and dress with vinaigrette. Mound lettuces in center and sprinkle pistachio nuts.
More on Alfred Portale's new restaurant, Portale: http://www.portalerestaurant.com/