Blood Orange, Fennel, and Arugula Salad

Cooking Steps

1. 1

   Trim fennel bulbs, saving about 1 tablespoon of chopped fronds, then halve lengthwise. Roughly chop fronds and set aside.

2. 2

   Using mandolin or very sharp knife, slice fennel and shallot halves crosswise into paper-thin slices. With knife, peel oranges and slice crosswise into thin slices; set aside.

3. 3

   In bowl, add red wine vinegar, then whisk in thin stream of extra virgin olive oil until well combined. Stir in fennel fronds and season to taste.

4. 4

   In large salad bowl or on 4 individual plates, layer arugula, fennel, shallot, and orange slices. Drizzle with vinaigrette and sprinkle with toasted pine nuts. Serve immediately.