Whisk together all ingredients for the vinaigrette. Taste and season with honey, salt, and pepper. Refrigerate for 1-2 hours before using (to infuse the garlic flavor). Discard garlic before using.
Prepare the ingredients for the salad: peel and slice the oranges and tangerines. Arrange on the bottom of a large platter. Using very sharp knife or mandolin, thinly slice the fennel and arrange on top of the oranges. Roughly chop or tear the frisée, and add to the top of the salad. Sprinkle with toasted pistachios.
Toss salad with vinaigrette just prior to serving (you may not use all the vinaigrette, depending). Season with freshly ground black pepper.