Fennel, orange and arugula salad

This fennel orange and arugula salad will add color and a light, refreshing touch to your holiday table. Depending on the season, you'll have the opportunity to modify the recipe according to what's available: blood orange, grapefruit, clementine, etc.
A recipe suggested by chef Michele Forgione, co-owner of Impasto, Gema, Vesta and Chez Tousignant. Michele Forgione has also hosted Mangia Québec, a serie celebrating the influence of the Italian community on Quebec cuisine.
Ingredients
- 2 to 3 fennel bulbs (depending on size)
- 2 to 3 oranges (depending on size)
- 3 tbsps Stefano extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 small red onion, finely sliced
- 2 big handfuls of arugula
- Pinch of sea salt
Preparation
- Using a mandolin or sharp knife, thinly slice the fennel.
- Working over a salad bowl to recuperate any juices, cut the oranges into segments : remove skin and white membranes from oranges using a sharp knife. Then, slide the blade into the orange sections, following the membranes, to keep the pulpy portions whole. These are the segments.
- In the same salad bowl, add the olive oil and vinegar, whisking until the dressing is well emulsified.
- Add the fennel, onion, orange segments and the arugula, then toss delicately.
- Season with salt and serve immediately.