Serious Eats / Jennifer Segal

Why It Works

Very thinly sliced fennel spreads its flavor without dominating the salad.

Honey and Dijon round out white wine vinegar for a balanced, bright dressing.

Using dressing sparingly keeps the leaves crisp and evenly coated.

Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. Each bite is peppery, tart, and sweet.

November 2012

Arugula, Fennel, and Orange Salad Recipe

Keep Screen Awake

For the Salad:

1 (7-ounce) bag arugula (about 7 cups )

1 large fennel bulb , cored and very thinly sliced (about 3 cups ), fronds reserved

1/4 small red onion , thinly sliced (about 1/4 cup )

2 navel oranges , cut into trimmed segments

For the Dressing:

1 teaspoon Dijon mustard

2 teaspoons honey

5 tablespoons white wine vinegar

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl.

In a small bowl, whisk mustard, honey, and…