Arugula Salad With Oranges And Caramelized Fennel
- 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
- 6 fresh thyme sprigs
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 cup Sherry wine vinegar
- 1 tablespoon Dijon mustard
- 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
- 2 5-ounce packages baby arugula
- Preheat oven to 400u0b0F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
- To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.
fresh fennel bulbs, thyme, extravirgin olive oil, sherry wine vinegar, mustard, oranges, baby arugula
Taken from www.epicurious.com/recipes/food/views/arugula-salad-with-oranges-and-caramelized-fennel-356909 (may not work)