Arugula, Orange and Fresh Fennel Salad

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Arugula, Orange and Fresh Fennel Salad
Serves 6
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  1. 1 Fennel Bulb, shaved fine
  2. 1 Red Onion, medium, sliced fine
  3. 2 cups Orange Segments, fresh
  4. 6 bunches Fresh Arugula, trimmed & torn
  5. ¾ cup Slivered Almonds, toasted
  6. ½ cup Red Bell Pepper, julienned
  7. ¼ cup Red Wine Vinegar
  8. 1 cup Extra Virgin Olive Oil
  9. 1 Tbsp. Dijon Mustard
  10. 1 tsp. Kosher Salt
  11. 1 tsp. Light Brown Sugar
  12. ½ tsp. Ground Black Pepper
  1. Trim off stem and bottom ½ inch of fresh fennel bulb, cut in half through the core and shave very finely
  2. Place in a mixing bowl with red onion, orange segments, arugula, almonds and red bell pepper
  3. In a separate bowl, whisk together vinegar, olive oil, mustard, salt, sugar and black pepper and pour this dressing over salad mixture
  4. Toss, chill and serve
Nino Salvaggio