Arugula, Satsuma, And Fennel Salad

• 2 satsuma or navel oranges
• 1/4 cup cider, golden balsamic or white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste
• 1 (5-ounce) bag arugula, washed, stemmed, and spun dry
• 1 medium fennel bulb, quartered and sliced very thin (about 3 cups)
• 1 small sweet onion, sliced very thin (about 1/2 cup)
• Black or green olives, slivered

1. Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set aside.
2. Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a saute pan. Add vinegar, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until reduced to about 1/4 cup, about 7 minutes. Pour hot liquid into a bowl, and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
3. Toss arugula with fennel, onion, and 1/4 cup of dressing. Divide among 4 plates, and divide reserved orange segments among plates. Drizzle with additional dressing, and top with olives. Serve immediately.

satsuma, cider, extravirgin olive oil, salt, freshly ground pepper, arugula, fennel bulb, sweet onion, black

Taken from www.myrecipes.com/recipe/arugula-satsuma-fennel-salad (may not work)