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Ingredients

• 5 cups arugula
• 1 medium bulb fennel, thinly sliced into half-moons
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons orange juice
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Description

Self