Fennel, Orange, and Arugula Salad

Fennel, Orange, and Arugula Salad

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Ingredients

  • 2 oranges
  • 1 cup red onion, thinly sliced
  • 2 cups fennel bulb, shaved thin, save fronds
  • Fleur de sel
  • Fresh cracked pepper
  • Sparrow Lane Champagne Vinegar
  • Sparrow Lane Extra Virgin Olive Oil
  • 1/2 cup pomegranate seeds

Instructions

  1. Peel oranges with a paring knife and cut into segments, careful not to have any white peeling.
  2. Toss all ingredients together.
  3. Splash with Sparrow Lane Champagne Vinegar, toss.
  4. Arrange on plate, drizzle with Sparrow Lane Extra Virgin Olive Oil, sprinkle with sea salt.
  5. Garnish with pomegranate seeds and fronds.
  6. Serve.
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https://mindbodykitchen.com/2018/11/29/fennel-orange-and-arugula-salad/

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