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Arugula, Fennel and Orange Salad
© Maura McEvoy

Arugula, Fennel and Orange Salad

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  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
  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.
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