Steps
- Trim and thinly shave 1 fennel bulb. Peel 2 large oranges, removing the white pith, and cut out the segments over a bowl. Squeeze the remaining membranes into the bowl.
- Toss the fennel and orange segments with 1 small thinly sliced red onion and 2 large handfuls of arugula.
- Whisk the reserved orange juice with 1 tablespoon of olive oil and 1 tablespoon of whole-grain mustard. Drizzle over the salad.