INGREDIENTS

  • 1 fennel bulb , trimmed and sliced
  • 2 large oranges , sliced into rounds
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon poppy seeds
  • salt
  • 2 bunches arugula , rinsed, dried and chopped

DIRECTIONS

  1. Place the fennel and orange in a large bowl.
  2. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt.
  3. Chill and serve over a bed of arugula.