Arugula, Fennel, & Orange Salad
Also made this arugula salad. Sliced crunchy fennel, sweet orange segments, and black olives are gently tossed with olive oil, honey, and lemon juice. Refreshingly tasty.
Yield
5 servingsPrep
10 minCook
8 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| ¼ | cup |
olive oil
|
|
| 1 | bunch |
arugula (roquette)
|
*
|
| 2 |
oranges
peeled and segmented |
*
|
|
| 1 |
fennel bulb
thinly sliced |
*
|
|
| 2 | tablespoons |
black olives
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
honey
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
| 59 | ml |
olive oil
|
|
| 1 | bunch |
arugula (roquette)
|
*
|
| 2 | each |
oranges
peeled and segmented |
*
|
| 1 | each |
fennel bulb
thinly sliced |
*
|
| 3E+1 | ml |
black olives
sliced |
|
Directions
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
