Ingredients
1
bulb fennel with stalks
Grated peel and juice of 1 medium orange
1/4
cup olive oil
1
tablespoon cider vinegar
1/4
teaspoon salt
4
cups baby arugula
1/4
cup crumbled feta cheese (1 oz)
Preparation
Cut stalks from fennel bulb; reserve about 2 tablespoons greens (discard stems or save for making broth). On cutting board, place bulb, top side up. With sharp knife or mandoline, cut bulb in half, then cut into thin slices.
In large bowl, mix orange peel and juice, oil, vinegar and salt with whisk. Add sliced fennel; toss to coat. Let stand at least 20 minutes.
Just before serving, add arugula, cheese and reserved fennel greens; toss lightly.
