Arugula Salad With Orange, Fennel, And Other Good Things

• Your Salad
• 1 large fennel bulb, halved, cored, and cut width-wise into 1/8" slices
• 2 large naval oranges, peeled (grate the rind first! see above) and cut into segments
• 1 large Haas avocado, peeled and cut into cubes (save the pit and plant it)
• 1/2 cup slivered almonds, toasted just before serving, so that they are warm (and toasty!)
• 1 really big handful of arugula, washed and spun dry
• Your Dressing
• 3 tablespoons white balsamic vinegar
• 1 1/2 teaspoons maple syrup
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon orange juice
• 1/2 teaspoon orange zest
• 1 healthy pinch of Kosher salt
• freshly ground pepper to your heart's content
• 1/3 - 1/2 cups olive oil (not extra virgin, but not light!)

1. Place the fennel, orange segments, and avocado into a bowl.
2. Put the vinegar, maple syrup, Dijon, orange juice, orange zest, salt and pepper into a glass measuring cup, and whisk till smooth. Add the oil slowly, whisking till well combined. (Or, place all of the ingredients, except for the oil, into a jar. Shake to combine. Add the oil and shake again.) Taste and adjust to your liking. Does it need salt? Do you want it tarter? More oil? Make it yours.
3. Pour enough dressing over the salad in the bowl to get the ingredients as wet as you like. Spoon the dressed veggies over the arugula on a favorite plate or bowl. rnSprinkle with the warm, toasted slivered almonds.
4. Enjoy!

salad, fennel bulb, oranges, avocado, slivered almonds, handful of arugula, dressing, white balsamic vinegar, maple syrup, mustard, orange juice, orange zest, salt, freshly ground pepper, olive oil

Taken from food52.com/recipes/15811-arugula-salad-with-orange-fennel-and-other-good-things (may not work)