Spicy arugula paired with thinly-sliced fennel and juicy orange segments makes for a light and delicately-flavored salad perfect for our transition into late spring. For a more robust dressing, I suggest replacing 1 tablespoon of citrus juice with equal parts apple cider vinegar.
Arugula, Orange, and Fennel Salad
with a Citrus Vinaigrette
Makes about 2 servings
1 bunch arugula, washed and trimmed (about 6 cups)
1/2 small bulb of fennel, thinly-sliced (about 1/2 cup)
2 oranges, for juice (2 tbsp), zest (1/2 tsp, grated), and orange segments
1 tbsp honey
1/2 lemon, juiced (about 1 tbsp)
2 tbsp extra-virgin olive oil
1 tsp fresh mint, finely-chopped (optional)
salt to taste
shaved Parmesan cheese (optional)
To make the dressing, whisk together the orange juice and zest, honey, lemon juice, oil, mint (if using), and salt until well incorporated.
Place arugula in a large bowl, followed by the orange segments and fennel pieces. Drizzle with dressing and toss. Sprinkle with cheese, if using. Serve immediately.
Image by Rebekah Carter (2012).