This raw and refreshing salad will hit the spot on these hot summer days. Enjoy one of my favorite summer salads.
Fennel Arugula Citrus Salad
1 large fennel bulb
4 tangerines or clementines
4 cups arugula
1/4 cup of slivered almonds
1/4 cup fresh organic orange juice
2 Tbs. fresh organic lemon juice
2 tsp. grated orange zest
2 Tbs. extra-virgin olive oil
2 Tbs. grapeseed oil
2 tsp. Dijon mustard
1/2 tsp. dried tarragon
1 shallot, chopped
Salt and freshly ground pepper, to taste
In a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. Set aside.
Cut off the stems and feathery fronds of the fennel bulb and cut the bulb into 1-inch slices
Separate tangerine segments.
Place the fennel, citrus pieces and arugula in a large serving bowl, add the vinaigrette and toss gently to coat thoroughly. Top with almond slivers.