This refreshingly beautiful salad gives us a colorful promise on the grayest of winter days! Adapted from a William-Sonoma recipe,  the contrast of the sweetness from the oranges, the anise from the fennel and the pepper from the arugula, the combination is delightful. I added the walnuts for a little extra fat and protein. This has quickly become a February favorite!

Ingredients

• 2 Tablespoons red wine vinegar
• sea salt and black pepper, to taste
• 6 Tablespoons olive oil
• 2 bulbs fennel, trimmed
• 4 ounces/cups arugula leaves
• 4 blood oranges, peeled and sliced crosswise into thin slices
• 1/2 cup toasted walnuts

Instructions

• Whisk the vinegar, salt, pepper, and olive oil together in a large bowl until smooth and almost creamy. Set aside.
• Cut the fennel bulbs in half lengthwise. Thinly slice each half crosswise with a sharp knife or mandoline to create very thin slices.
• Add the fennel slices to the bowl and toss with the vinaigrette. Add the arugula and toss to thoroughly coat.
• Peel and slice the oranges.
• Serve on a large platter or serving bowl with the orange slices and toasted walnuts scattered over the top.

Serve in a large bowl or on individual plates as an appetizer before your main course or use as the main meal.