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Arugula, Fennel and Orange Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 10 min
  • 10 min
  • $
Gatheredtable
adapted fromWilliams Sonoma

Ingredients

  • 1 fennel bulb
  • 4 oranges
  • 1 lemon, juiced
  • 1 shallot, chopped
  • 4 tablespoon extra-virgin olive oil
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • salt and freshly ground pepper, to taste
  • 4 cups arugula

Directions

Prep: 1. Slice fennel and 3 oranges. Peel orange slices. 2. Zest and juice remaining orange. 3. Juice lemon. 4. Chop shallot. Make: 1. Combine for vinaigrette: 1/4 cup fresh orange juice, 2 teaspoon grated orange zest, 2 tablespoon fresh lemon juice, olive oil, canola oil, mustard, tarragon, shallot, salt and pepper. 2. Arrange fennel bulb, orange slices and arugula on plates and drizzle with vinaigrette.

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The ultimate meal planner

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