Arugula, Blood Orange, And Fennel Salad With Walnut Oil: The Best Arugula, Blood Orange, And Fennel Salad With Walnut Oil Recipe from Cook'n

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	Arugula, Blood Orange, And Fennel Salad With Walnut Oil

Serves: 10

Serves 10 to 12
The flavors in this salad literally burst in your mouth. If you can't find blood oranges, which are in season from winter to early spring, use navel oranges or a sweet pink grapefruit.

   2 pounds arugula, stemmed
   4 blood oranges, peeled and sectioned
   3 fennel bulbs, trimmed and cut into paper-thin disks

   DRESSING:
   2 cloves garlic, minced
   1 lemon, juiced
   1 orange, juiced
   1/4 cup olive oil
   1/2 cup walnut oil
   2 tablespoons coarsely chopped fresh tarragon
   Sea salt and freshly ground pepper to taste

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In a large bowl, combine the arugula, oranges, and fennel.

TO MAKE THE DRESSING: In a medium bowl, combine the garlic, citrus juices, and oils. Whisk the dressing until it begins to thicken. Stir in the tarragon, salt, and pepper.

Toss the salad with the dressing and serve.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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