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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

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