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Arugula Salad with Shaved Fennel, Blood Oranges, and Crumbled Feta

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Note: After supreming the oranges, squeeze the juice from the remaining core and use it to make the vinaigrette.

2 tablespoon blood orange juice
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
fine sea salt
freshly ground black pepper
6 ounces baby arugula
1 medium fennel bulb, thinly sliced
2 blood oranges, supremed
2 ounces feta, crumbled
1/3 cup walnuts, toasted and coarsely chopped

In a large bowl, whisk together blood orange juice, vinegar, and olive oil. Season with salt and pepper. Add arugula and sliced fennel. Toss to coat. Transfer salad to serving bowl or divide among plates. Nestle blood orange slices into salad. Top with crumbled feta and chopped walnuts.

Yield: 2 main-course servings or 4 appetizer servings.

 

- Joseph Erdos

 

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