1/2 tsp. fennel seeds
1/4 cup fresh orange juice
1 Tbs. fresh lemon juice
1 Tbs. minced shallot
2 tsp. finely grated orange zest
Scant 1/4 tsp. minced garlic
1/4 tsp. Dijon mustard
1-1/2 Tbs. extra-virgin olive oil
1-1/2 Tbs. hazelnut oil
Kosher salt and freshly ground black pepper
1 small fennel bulb
5 oz. arugula, trimmed,washed, and dried (about 5 cups)
1/4 cup hazelnuts, toasted and coarsely chopped

Description

Orange And Fennel Seeds Add A Lovely Aromatic Note To Peppery Arugula, While Thin Slices Of Fennel And Chopped Hazelnuts Provide A Nice Crunch.

View Full Recipe