Arugula, Fennel and Orange Salad

• Recipe by Steven Wagner

Ingredients

1. 3 navel oranges
2. 3 tablespoons extra-virgin olive oil
3. 2 tablespoons balsamic vinegar
4. Salt and freshly ground pepper
5. 1 medium fennel bulb—trimmed, cored and thinly sliced crosswise
6. 4 scallions, white and tender green parts only, thinly sliced
7. 2 bunches of arugula, trimmed

Directions

1. Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss. Add the oranges. Season with salt and pepper and serve.