Fennel Orange Salad

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Parsley

Arugula

Red Onions

Green Olives

Fennel

Salt Pepper

Oranges

Garlic

Olive Oil

Parmesan

Pistachios

White Wine Vinegar

Mustard

Trim off the top and bottom of the fennel bulb. Cut into quarters lengthwise. Then thinly slice them crosswise. Reserve the fronds.

Trim the top and bottom of each orange. Cut off the peel and pith. Slice between the membranes to remove the segments. Hold the oranges over a small bowl to catch the juices as you do this.

Whisk the minced garlic, mustard, vinegar, olive oil, salt and pepper into the orange juice to make the vinaigrette.

In a large bowl, combine the fennel, oranges, olives, arugula, pistachios, Parmesan, onions and parsley.

Drizzle the vinaigrette into the salad. Toss to combine.

Fennel Orange Salad

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