Orange & Fennel Salad

Posted by Super User


 2 medium navel oranges
1 medium  fennel, thinly sliced
1/4   cup red onion, thinly sliced
1   Tbsp olive oil
Salt and pepper
½ lb . baby arugola

Remove zest from one orange and set aside.  Remove peel and pith from remaining oranges. Working over a bowl to catch juice, cut along membranes on both sides of each orange section and lift out section. Repeat, putting sections in separate bowl. Squeeze remaining membranes over juice bowl and discard. Repeat for all oranges, including zested orange. Combine fennel, orange sections, zest, and onion in bowl with orange juice. Add olive oil; season with salt and pepper to taste. Toss gently and refrigerate. Drain orange mixture; reserving juice. Add juice to greens, tossing to blend. Season to taste with salt and pepper. Arrange dressed greens on 4 serving plates; portion orange mixture over salad greens.link