Arugula Fennel & Orange Salad

The orange theme continues. I served this delicious salad with the yummy stew from yesterday. I love cooking with a theme- it doesn’t have to be very complicated. It could either be the same cuisine or just one ingredient that ties the meal together.

As I am obsessed with oranges right now and decided to add them to both my main entree as well as this salad.

The other ingredient in this delicious salad is fennel. Full disclosure on this veggie- I am not a big fan. Well, I guess I wasn’t a big fan until I started giving it a chance and started picking it up every time I would go grocery shopping. I started using it raw in salads. I used my nifty mandolin and came up with super thin, crunchy slices of fennel. It complements oranges really well.

I finished the salad with arugula. Arugula is one of my favorite greens to eat. I love the subtle bitterness they provide.

I then made a very easy salad dressing that includes fresh orange juice, Dijon mustard and agave. Agave is my new favorite sweetness to use in everything. Try this salad- it is yummy!

• 4 cups baby arugula
• 2 navel oranges, segments out and the rest juiced
• 1 large fennel bulb, cleaned and sliced thin

Add the arugula, orange segments and fennel slices in a salad bowl. Mix well and keep aside.

Salad Dressing

• Juice of the two navel oranges (about ¼ cup)
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons agave
• Salt
• Pepper
• 3 tablespoons extra virgin olive oil

Add the orange juice, vinegar, mustard, agave, salt and pepper. Slowly drizzle the olive oil into the mixture until emulsified. Check for seasonings and add to the salad. Toss and serve.