Fennel & Orange Salad
Fennel & Orange Salad
- Citrus vinaigrette:
- 1/4 cup fresh orange juice
- 2Tb spoons fresh lemon juice
- 2 ts grated orange zest
- 2 Tb spoons olive oil
- 2Tb spoons canola oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried tarragon
- 1 shallot chopped
- salt and pepper
- 1 large fennel bulb
- 3 large navel oranges
- 4 cups of arugula
Vinaigrette:
In a small bowl whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot.
Season to taste with salt & pepper. Set aside
Cut the fennel bulb in half lengthwise and cut out any tough core parts or discolored outer layers.
Cut the bulb halves crosswise into thin slices and then cut againthe slices into 1 inch (2.5cm) lenghts
Slice off the peel and the pith of the oranges. slice the oranges thinly.
Place the fennel and arugula in a large bowl, add half of the vinaigrette, and toss gently. Arrange the oranges on top and drizzle the remaining vinaigrette and serve