| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon Dijon mustard
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 cups baby arugula
- 2 navel oranges
- 1 bulb fennel, thinly sliced
- 1/4 red onion (or more), sliced into thin rings
- 8 leaves fresh basil, cut into thin strips
Instructions
- Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you’re making it, stop pouring the oil and whisk what you’ve made so far until it comes together again.
- Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 376 mg |
Reviews
Love this refreshing summer salad. Only change I made was to add more orange slices. Whole family loved it.
WE LOVE this salad! It’s easy and refreshing. A all year round staple in our house
Fabulous salad! I love the pairing of citrus and uncooked fennel. The onions, arugula, the basil all add great flavor dimension. Thank you Valerie!
I make this salad often for my family and everyone loves it. It’s a family favorite. Fennel and any kind of citrus go really well together.
Delicious and refreshing. The slices of orange and the fennel bulb are so good together! I can’t wait to maker this again!