Fennel Orange Arugula Salad

Now that we’re in the dog days of summer, most weeknight meals are low on stovetop cooking, and are mainly a light, cool salad accompanied by whole-wheat pita and sweet tea or limeade. I let the produce at the farmer’s market inspire the salad of the day, and try to keep the prep-work to a minimum by using, large pieces of fruit and roughly sliced vegetables.

In this colourful salad, sweet, mandarin orange segments, and peppery arugula balance the licoricey scent of crunchy, raw fennel.

Ingredients 

Dressing: 

2 tbsp freshly squeezed Orange Juice
4 tbsp extra virgin Olive Oil
1/8 tsp freshly ground Black Pepper
Pinch of Salt

1 large Fennel bulb, trimmed, cored and cut into half-moon slices
3 cups Arugula
3 Shallots, finely sliced
3 Mandarin Oranges, with segments removed and peeled
¼ cup slivered Almonds, lightly toasted

1. Whisk together all the ingredients for the dressing and set aside.
2. Combine fennel, arugula and shallots in a large bowl. Add dressing and toss well. 
3. Add orange segments and almonds and toss gently, making sure not to break the orange segments. Serve immediately.