Ingredients
- 2 satsuma or navel oranges
- 1/4 cup cider, golden balsamic or white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 1 (5-ounce) bag arugula, washed, stemmed, and spun dry
- 1 medium fennel bulb, quartered and sliced very thin (about 3 cups)
- 1 small sweet onion, sliced very thin (about 1/2 cup)
- Black or green olives, slivered
Description
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter