Endive, Arugula, Fennel and Orange Salad
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.
Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.