• 12 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0