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.