Salad: United States – Citrus-Fennel Arugula Salad with Sherry-Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 5 min

Total 25 min

Ingredients

4 cups baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
4–6 radishes, very thinly sliced
1 large navel orange, segmented (plus 2 tbsp / 30 ml juice from the membranes)
1 / 3 cup walnuts, toasted and roughly chopped
2 tbsp flat-leaf parsley, chopped
1 tbsp fresh dill, chopped (optional)
1 small shallot, finely minced
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1 / 2 tsp lemon zest
2 tbsp fresh lemon juice
1 tbsp sherry vinegar (or white wine vinegar)
1 / 3 cup extra-virgin olive oil
3 / 4 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper, plus more to taste
Flaky sea salt, to finish (optional)

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
Segment the orange over a bowl to catch juices; set segments aside and squeeze the remaining membranes to yield about 2 tablespoons juice.
Make the vinaigrette: In a bowl, whisk together the shallot, Dijon, honey, lemon zest, lemon juice, orange juice, and sherry vinegar with the kosher salt and black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste.
In a large bowl, toss the sliced fennel and radishes with 1 tablespoon of the vinaigrette and let sit 5 minutes to lightly soften.
Add the arugula, parsley, and dill to the bowl. Drizzle just enough vinaigrette to lightly coat and toss gently.
Plate the salad and top with orange segments, toasted walnuts, and a few reserved fennel fronds. Finish with a pinch of flaky sea salt and extra pepper, if desired.