The sweet tangy flavour of the orange balances the bright, anise-like flavour
of fennel in this dish very nicely. You could also serve this salad on a bed of
spinach if you prefer a milder green.
6 large oranges, peeled and segmented
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 medium fennel bulb, trimmed and thinly sliced
2 tablespoons minced fresh fennel fronds
2 cups cooked navy beans, or one 15-ounce can, drained and rinsed
Salt to taste
Cayenne pepper to taste
4 cups arugula
1. Combine the orange sections, lemon juice, balsamic vinegar, fennel bulb
and fronds, beans, salt, and cayenne pepper in a large bowl and mix well.
Let sit for 1 hour before serving.
2. To serve, divide the arugula between four individual plates and spoon the
salad on top of the greens.