Adapted from monmouthhealthandlife.com
fennel bulbs, trimmed
Tbs. red wine vinegar
Salt and freshly ground pepper
Tbs. extra-virgin olive oil
cups loosely packed arugula leaves
blood or navel oranges, peeled with a knife and thinly sliced crosswise
Halve the fennel bulbs lengthwise and, using a mandoline or a very sharp knife, cut the halves crosswise into paper-thin slices. In a large bowl, whisk together the vinegar, ¼ tsp. salt and ¼ tsp. pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, and serve. To make this crisp salad even more refreshing, slice the fennel just before serving rather than in advance, and keep the bulbs cold until just before slicing. Unless it is dressed, fennel will discolor if allowed to sit for more than 20 minutes after slicing.