Ingredients
2 oranges, peel and pith removed
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 large fennel bulb, cored and very thinly sliced, fronds reserved
5 ounces baby arugula (5 cups)
Preparation
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.
