Arugula, Fennel and Orange Salad | Williams Sonoma
Arugula, Fennel and Orange Salad The peppery bite of arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant
Ingredients
- 1/4 cup (2 fl oz./60 ml) fresh orange juice
- 2 Tbs. fresh lemon juice
- 2 tsp. grated orange zest
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. canola oil
- 2 tsp. Dijon mustard
- 1/2 tsp. dried tarragon
- 1 shallot, chopped
- Kosher salt and freshly ground pepper<br> <br>
- 1 large fennel bulb
- 3 large blood oranges, navel oranges or a combination
- 4 cups (6 oz./185 g) arugula
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