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.