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Fennel-Arugula Salad with Oranges


An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2012


  • 2 oranges, peel and pith removed
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large fennel bulb, cored and very thinly sliced, fronds reserved
  • 5 ounces baby arugula (5 cups)


  1. Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.

  2. Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.

Cook's Notes

Make dressing in a small airtight jar up to a day ahead, then shake to combine and pour on salad to serve.

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