Arugula salad with fennel, blood oranges, clementines and olive vinaigrette

Indulge in a refreshing mix of peppery arugula, crunchy fennel, sweet blood oranges, juicy clementines, and tangy olive vinaigrette in this vibrant salad.

Ingredients:

• 1 small shallot – finely chopped
• 1/2 teaspoon finely grated orange zest (use microplane grater)
• 1/2 teaspoon finely grated lemon zest (use microplane grater)
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon fresh orange juice
• 2 tablespoons finely chopped kalamata olives
• 1/4 teaspoon fennel seeds – crushed in a mortar
• 1/8 teaspoon sea salt
• freshly ground pepper to taste
• 4 tablespoons extra virgin olive oil
• 1 small fennel bulb
• 1 blood orange – peeled, halved and cut crosswise in 1/4” slices
• 1 clementine – peeled, halved and cut crosswise in 1/4” slices
• 2 large handfuls baby arugula – rinsed and spun dry
• Parmesan shavings as garnish (use a potato hand peeler)
• 2 tablespoons finely chopped fennel greens

Instructions:

1. Combine the diced shallot, vinegar, citrus zests, citrus juice, olives, fennel seeds, salt and pepper to your liking, and oil in a small bowl. Whisk the ingredients together until they are thoroughly mixed. Set the mixture aside.
2. Remove the stems from the fennel bulb. Snip off the leafy green tops from the stems and set them aside for later use in the salad. Slice the fennel bulb in half. Using a mandoline slicer, thinly slice the fennel. Place the slices in a bowl. Tip: If you don't have a mandoline, you can use a vegetable peeler. Cut the fennel bulb into quarters and thinly slice the sections from top to bottom.
3. In a large bowl, gently toss the arugula with the sliced fennel. Divide the mixture evenly onto four large plates. Arrange a few slices of orange and clementine on each salad. Drizzle the olive vinaigrette over the salads. Top each salad with Parmesan shavings. Sprinkle the chopped fennel greens and freshly ground pepper on top. Serve immediately.

Summary:

• Calories: 708 kcal
• Fat: 57 g
• Protein: 6 g
• Carbs: 52 g
• Potassium: 1365 mg
• Magnesium: 71 mg