Orange, Olive, and Fennel Salad

By polloazul

Ingredients

• 1 clove garlic, halved
• 1/3 cup extra-virgin olive oil
• 1/3 cup fresh orange juice
• Salt and freshly ground black pepper to taste
• Leaves from 2 bunches arugula
• 4 navel oranges, peel and pith removed, sliced crosswise
• 1 large bulb fennel, halved and thinly sliced
• ½ cup pitted oil-curred black olives

Preparation

Step 1

Rub a large salad bowl several times with the cut surface of the garlic clove; discard garlic. In a bowl, whisk the oil, orange juice, and salt and pepper.

Add the argula to the bowl and toss with the dressing; transfer the arugula to chilled serving dishes. Add the oranges, fennel, and olives to the bowl with the dressing; gently toss them to coat lightly with dressing and arrange over the arugula on the plates. Sprinkle with additional salt and pepper and serve immediately.