- 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
How to Make It
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.
Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a sauté 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.
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.