Endive, Arugula, Fennel and Orange Salad

Makes 4 servings

For the salad dressing:
3 tablespoons freshly squeezed Cara Cara orange juice
2 tablespoons extra virgin olive oil
1/4 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper

For the salad:
3 small heads endive, shredded
1 cup firmly packed baby arugula
1 small fennel bulb, trimmed and sliced paper thin
3 Cara Cara oranges, peel and pith removed and fruit cut into slices

1. Make the salad dressing: Whisk together the salad dressing ingredients in a small bowl or jar.

2. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. Drizzle the salad dressing over the greens and toss to coat them in the dressing.

3. Divide the salad among 4 plates, then garnish with the Cara Cara orange slices and serve immediately.