Arugula Fennel and Orange Salad Recipe
Ingredients
- 1 (7-ounce) bag arugula (about 7 cups)
- 1 large fennel bulb, cored and very thinly sliced (about 3 cups), fronds reserved
- 1/4 small red onion, thinly sliced (about 1/4 cup)
- 2 navel oranges, cut into skinless, pithless segments (see video here)
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 5 tablespoons white wine vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
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