Arugula, Fennel And Orange Salad

• 2 bunches arugula, well rinsed and dried
• 1 cup slivered fresh fennel bulb
• 2 navel oranges, in segments
• 3 tablespoons fresh orange juice
• 2 teaspoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

1. Remove the heavy stems from the arugula and place the leaves in a salad bowl.
2. Add the fennel and orange segments and toss together.
3. Beat the orange juice and mustard together.
4. Beat in the oil and pour the dressing over the salad.
5. Season with pepper and toss.

bunches arugula, fennel bulb, oranges, orange juice, mustard, extravirgin olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3235 (may not work)