1 bunch of fennel, tops and all
4 small or 2 large oranges
4 handfuls of arugula (or other baby greens)
zest and juice of one orange, for dressing
extra virgin olive oil, for dressing
salt and pepper
Cut off the top part of the fennel so that you've got just the bulb. Slice the bulb into thin slices (across the bulb, against the "grain"). Then peel the oranges, leaving only the orange - all peel and pith should be removed. Cut the orange into segments or supremes.
Make the dressing - zest & juice the orange into a small bowl. Add a dash of salt & pepper. Whisk together, and add the oil while whisking. Just add enough oil so that it comes together.
Now assemble the salads. On 4 small plates, put a handful of arugula, then fennel slices, then orange segments. Top with the dressing and then finish with the fennel fronds (the leafy top part of the fennel). This is a very snazzy way to plate the salad, but you could also just toss everything together and let people dish out how much they want.
This is such a great combination, I love it!!