Recipe for Orange, Fennel and Arugula Salad ( 
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Yield:
8
Ingredients:
Amount Ingredient
BALSAMIC VINAIGRETTE ----------------
2 tbl balsamic vinegar
2 tsp stone-qround mustard
2 tbl olive oil
----------------- REMAINING INGREDIENTS ----------------
4 med navel oranges
2 cup thinly sliced fennel bulb
1 cup very thinly sliced red onion
2 tbl chopped fresh sage
4 bn arugula, trimmed
and torn into bite-size pieces, (8 cups)
1/2 cup pomegranate seeds, up to 1
Instructions:
Instructions: 8 SERVINGS DAIRY-FREE

Pomegranate seeds appear as tiny red jewels in this easy and attractive salad.

Open the pomegranate and separate seeds ahead of time.

Make vinaigrette : In small bowl, whisk together vinegar and mustard.

Gradually add oil, whisking constantly until thickened. Season to taste with salt and freshly ground black pepper.

Working over large bowl to catch any juice, peel oranges with small paring knife, then remove sections from between membranes and add to bowl.

Add fennel, onion, sage and vinaigrette to bowl with oranges and toss gently to combine. Let stand 1 hour, stirring occasionally.

Just before serving, put arugula into salad bowl; add orange mixture and toss to mix. Sprinkle with pomegranate seeds.

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