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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
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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