Ingredients
- 3 navel oranges
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper
- 1 medium fennel bulb—trimmed, cored and thinly sliced crosswise
- 4 scallions, white and tender green parts only, thinly sliced
- 2 bunches of arugula, trimmed
Description
Food & Wine
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