FENNEL SALAD WITH ARUGULA, BLOOD ORANGES AND OLIVES ENJOY DAN:

FENNEL SALAD WITH BLOOD ORANGES AND OLIVES by CHEF DAN:

Serves 4

INGREDIENTS:

2 bunches arugula, trimmed

2 navel organs or blood oranges

1 fennel bulb leaves and stems trimmed off

10 fresh mint leaves, torn in half

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 shallot, cut into paper thin slices

1/4-cup Greek Klamath olives

1/4-cup toasted walnuts

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Place walnuts in a dry skillet and cook over medium-heat, stirring to toast.

2.   When cool chop walnuts and set-aside.

3.   Slice 1/2-inch from bottom of fennel and discard.

4.   Slice fennel very thin on a mandonline, starting with flat bottom side.

5.   Toss in fennel in a serving bowl with arugula, balsamic vinegar, and season with salt and pepper.

6.   Trim all peel and pith from oranges.

7.   Holding peeled fruit over bowl containing fennel.

8.   Using a sharp knife to cut seconds from membrane and let them drop into the bowl.

9.   Squeeze remaining membrane over bowl to sprinkle salad with juice.

10.                Discard membrane.

11.                Add mint leaves, shallot, olive oil, and olives.

12.                Toss gently until evenly coated

13.                Top with toasted walnuts.

ENJOY DAN:                              BON-APPETITE!!