Arugula Salad with Fennel and Navel Orange

Langkah-langkah

1. Gather all the ingredients.
2. Heat a dry frying pan over medium-high heat and toast 3 Tbsp roasted walnuts, stirring frequently, until they smell fragrant. Transfer the walnuts to a plate and set aside.
3. In a small bowl, squeeze ½ Tbsp juice from the navel orange and set aside. Peel 1–2 navel oranges and cut the orange in half crosswise. Cut into half-moon slices ½ inch thick.
4. To make the dressing, whisk together the navel orange juice (from the previous step), 1 Tbsp extra virgin olive oil, and 1 Tbsp champagne vinegar. Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper to taste. Set aside.
5. Cut off the stems and feathery fronds of ½ fennel bulb and remove any bruised or discolored outer layers. Save some fronds for garnish. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the fennel bulb crosswise into thin slices.
6. Add 1½ oz arugula and the sliced fennel to a large bowl. Then, add the dressing. Toss gently to coat thoroughly. Arrange the salad on a plate and top with the orange slices. Sprinkle with the walnuts and 1 Tbsp fennel fronds. Serve immediately.