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Ingredients
  • subheading: PREPARE:
  • 1 cup orange, peeled and sliced into rounds (2 oranges)
  • 1 cup fennel bulb, thinly sliced
  • 1 ⁄4 cup radish, thinly sliced
  • 1 ⁄4 cup oil-cured black olive, pitted and slivered
  • 1 ⁄4 cup parmesan cheese, shaved
  • subheading: COMBINE FOR VINAIGRETTE:
  • 2 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon shallot, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon fennel seed, toasted and crushed
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon fresh ground black pepper
  • subheading: GENTLY TOSS WITH:
  • 4 cups arugula, cleaned and torn into bite-sized pieces
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