3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds
In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.
Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.