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!
- 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
- 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.