Blood Orange Salad with Fennel & Arugula
- Cook Time: 20 min
Blood Orange Salad with Fennel & Arugula
Number of servings
ingredients
- 3 tablespoons freshly squeezed Sunkist® Meyer lemon juice
- 1 teaspoon finely minced fresh Sunkist lemon zest
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 0.25 teaspoon kosher salt
- Fresh-ground black pepper
- 2 Sunkist blood oranges
- 1 large fennel bulb
- 4 cups baby arugula
PREP TIME
Time: 20 minutes
Directions
- Combine the Sunkist® Meyer lemon juice, Sunkist lemon zest and mustard in a large bowl and slowly whisk in the olive oil and then add the salt and pepper. Refrigerate the bowl while you continue making the salad.
- Peel and then slice the Sunkist blood oranges horizontally and set aside.
- Cut the fennel fronds from the top of the bulb, then cut the bulb lengthwise into quarters, and cut out the core. Starting from a cut side of each quarter, cut 1/8-inch half-moons or "shavings" as thin as possible.
- When ready to serve the salad, add the fennel and arugula into the bowl of dressing and toss to coat.
- Top salad with orange slices.
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