Sunshine Salad

Ingredients:

• 2 cups arugula
• 2 oranges peeled and segmented
• 1 bulb of fennel sliced thin
• 1/2 cup raw almonds chopped or sliced
• 1/2 cup EVOO
• 1 tsp fennel stings
• 3 Tbsp freshly squeezed orange juice
• 1/2 tsp honey
• salt and pepper to taste

Instructions:

1. Start by placing the arugula in the bottom of a bowl. You can also use a combination of arugula and spinach if you like.
2. Peel and segment the oranges by carefully cutting around them from top to bottom and then using the knife to segment the pieces from their placements. Keep what’s leftover to use for the dressing.
3. For the fennel remove the 1 tsp of strings from the top and set aside before removing. Then cut in half lengthwise and slice into thin pieces. They should look like crescent moons.
4. Add the fennel, oranges, and almonds to the top of the arugula.
5. For the dressing squeeze the leftover orange bodies to get the 3 Tbsps of juice. If there isn’t enough you can always supplement with store-bought. Whisk it together with the EVOO, fennel strings, honey, salt, and pepper and drizzle over the salad. I usually dont use all of the dressing at once, but reserve some if people would like to use more for their individual servings.
6. Serves 4