Photo: Nabi Verushka
For the Salad:
1 (7-ounce) bag arugula (about 7 cups)
1 large fennel bulb, cored and very thinly sliced (about 3 cups), fronds reserved
1/4 small red onion, thinly sliced (about 1/4 cup)
2 navel oranges, cut into skinless, pithless segments.
For the Dressing:
1 teaspoon Dijon Truffle Mustard
2 teaspoons honey
5 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1. Combine the arugula, fennel, fennel fronds, onion and orange segments in a large bowl.
2. In a small bowl, whisk mustard, honey, and vinegar. When you have an event mixture, whisk constantly while adding the olive oil. Season to taste with salt and pepper.
3. Dress salad as desired (not all the dressing needs to be used). Serve immediately.
In case of extra dressing, store it in an airtight container in the refrigerator for up to 1 month.