You'll fall in love with this light and refreshing Fennel and Citrus Salad with a homemade citrus vinaigrette dressing. It's easy to make in just about 10 minutes, with three citrus varieties, crunchy fennel, and peppery arugula. Easily customizable, it makes an excellent side dish or simple lunch.
Ingredients
4-6oranges (I used blood oranges, navel, and minnola tangelos), segmented
Segment Oranges: cut the ends off of the orange and lay flat on the cutting board. Use a knife to cut off the peel, including the white pith. Holding the peeled orange in your hand, over a bowl, carefully use a sharp paring knife to segment the orange pieces away from the membrane. Place the segments in a separate bowl, and once all have been removed, squeeze the remaining juice from the membrane in the bowl that was catching the juice (this will be for the dressing). Discard the membrane, and continue the process with all the citrus.
Fennel: thinly slice the fennel bulb, reserving the stems for another use, and cutting off the fronds (the whispy parts) for the salad. See post for more details.
In the bowl with the citrus juice, whisk in honey, lemon juice, olive oil, and salt and pepper to taste. Toss with the arugula and prepared fennel bulb, fronds, and orange segments. Serve immediately, and enjoy!