Fennel & Blood Orange Salad

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.

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