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Arugula Salad with Fennel and Navel Orange
Ingredients
  • 3 Tbsp roasted walnuts
  • 1 to 2 navel oranges
  • ½ fennel bulb
  • 1 Tbsp fennel fronds (optional)
  • 1.5 oz arugula
  • subheading: Dressing:
  • ½ Tbsp juice from the navel orange
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp champagne vinegar
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
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