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Fennel-Arugula Salad with Oranges

Fennel-Arugula Salad with Oranges

Everyday Food, March 2012 http://www.marthastewart.com/891871/fennel-arugula-salad-oranges
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  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 6

Ingredients

    • 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)

Directions

  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 Note

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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