Arugula, fennel and orange blend perfectly in this refreshing salad dish.
3 navel oranges
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1 medium fennel bulb—trimmed, cored and thinly sliced crosswise
4 scallions, white and tender green parts only, thinly sliced
2 bunches of arugula, trimmed
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.