Showcase best-in-season citrus with this elegant salad featuring licorice-y fennel and peppery arugula tossed in a bright, tangy mustard dressing. Choosing a variety of contrasting-colored oranges like pinky Cara Caras and dark blood oranges creates a ton of visual interest, making this salad pop amid a spread.
Whisk ½ cup extra-virgin olive oil, 3 Tbsp. fresh lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. finely grated Parmesan, and 2 tsp. honey in a medium bowl until emulsified. Season dressing with kosher salt and freshly ground pepper.
Using a small knife, remove peel and white pith from 6 mixed oranges (such as Cara Cara, blood, and navel); cut crosswise into ¼"-thick rounds. Combine oranges, 1 medium fennel bulb, thinly sliced, 1 medium red onion, thinly sliced, and 5 oz. arugula in a large bowl. Pour dressing over and toss to coat. Taste and season with more salt if needed.
Arrange salad on a platter. Top with shaved Parmesan; season with pepper.
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This salad is pretty fire as a side salad, a little ethereal as a meal salad. I had some nice toasted hazlenuts so I added those, but walnuts would be yummy too. To beef it up you could add farro and that would be nice and nutty and wholesome, or maybe searing some fish would be good too. I keep Tuna filets in the freezer from whole foods, I think I'll do that next time, would be great cold + flaked with this salad. Also, when done as instructed it is a little bit of a bulky salad, but arugula is teeny so it isn't a fork salad. I think chopping the fennel smaller and most of the citrus smaller would be better, some large gems are pretty but it isn't practical to eat. Also, in the photo they totally used shallots, I think shallots would be better here than red onion as well for the same bulky spoon reason. or just chop smaller. Easy to prep in separate containers and eat throughout the week!