- 1 large or 2 medium fennel bulbs half red onion - 2 blood oranges - 1 tablespoon red wine vinegar - 1/4 cup extra virgin olive oil - 4 cups loosely packed arugula - Salt and pepper, to taste - 1/4 cup pine nuts, toasted
Trim fennel bulbs, saving about 1 tablespoon of chopped fronds, then halve lengthwise. Roughly chop fronds and set aside.
Using mandolin or very sharp knife, slice fennel and red onion halves crosswise into paper-thin slices. With knife, peel oranges and slice crosswise into thin slices; set aside.
In bowl, add red wine vinegar, then whisk in thin stream of extra virgin olive oil until well combined. Stir in fennel fronds and season to taste.
In large salad bowl or on 4 individual plates, layer arugula, fennel, red onions, and orange slices. Drizzle with vinaigrette and sprinkle with toasted pine nuts. Serve immediately.