Arugula Fennel Apple Mandarin Orange And Pomegranate Salad Food

ARUGULA, FENNEL, AND ORANGE SALAD

Steps:

• Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
• Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

ORANGE FENNEL ARUGULA SALAD WITH POMEGRANATES AND CANDIED HAZELNUTS

Steps:

• In a small skillet melt butter and add hazelnuts, sugar, and pinch of salt. Cook over medium heat stirring continually until hazelnuts begin to brown. Remove from heat and pour hazelnuts onto a plate lined with a paper towel. Set aside to cool.
• In a small bowl, whisk vinegar, orange juice, orange zest, vanilla, sugar until sugar is dissolved. Slowly whisk in olive oil. Add salt and pepper to taste. Set aside while preparing salad.
• In a large salad bowl, toss arugula, fennel and orange segments. Mix together.
• Add salad dressing 2 tablespoons at a time until the mixture has been lightly coated. Reserve any leftover dressing. Toss lightly with hazelnuts and pomegranate seeds.

ARUGULA, FENNEL AND ORANGE SALAD

Steps:

• Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
• In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
• Add the oranges. Season with salt and pepper and serve.

ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
• Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.