Arugula & Fennel Salad

with orange suprêmes Zest the oranges first, then suprême them. After suprêming, squeeze the juice left from the membranes.

Makes 6 servings (about 8 cups) Total time: 20 minutes

FOR THE VINAIGRETTE, WHISK:

2

1/2 2 2 2 1

FOR THE SALAD, TOSS:

5

2 1 3/4 Tbsp. Champagne or white wine vinegar tsp. minced orange zest Tbsp. fresh orange juice Tbsp. olive oil tsp. minced shallots tsp. each Dijon mustard and honey

Salt and black pepper to taste oz. baby arugula (about 5 cups) oranges, suprêmed fennel bulb, thinly sliced cup chopped walnuts, toasted Chopped fennel fronds

For the vinaigrette, whisk together vinegar, zest, orange juice, oil, shallots, Dijon, and honey; season with salt and pepper.

For the salad, toss arugula, orange suprêmes, sliced fennel, walnuts, and fennel fronds with vinaigrette.

Per serving: 184 cal; 15g total fat (2g sat); 0mg chol; 44mg sodium; 12g carb (4g fiber, 8g total sugars); 4g protein