Rating: 4.67 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 12 Ratings

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

Everyday Food, March 2012

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Advertisement

Reviews

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