Prep time: 10 min Serves: 2-4 Recipe by NY Times
This is a fast and easy salad. Squeeze lemon juice on the fennel and let rest for at least 5 minutes if you’d like to soften it.
Ingredients:
- 2 bunches arugula, well rinsed and dried
- 1 cup slivered fresh fennel bulb
- 2 navel oranges, in segments
- 3 tablespoons fresh orange juice
- 2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Directions:
- Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
- Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.