Prep 10 mins
Cook 0 mins
From All Recipes
- 1 fennel bulb, trimmed and sliced
- 2 large oranges, sliced into rounds
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon poppy seed
- 2 bunches arugula, rinsed, dried and chopped
- Place the fennel and orange in a large bowl.
- Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt.
- Chill and serve over a bed of arugula.