Arugula salad with fennel blood oranges clementines and olive vinaigrette

Ingredients

• For the vinaigrette
• 1 small shallot – finely chopped
• 1/2 teaspoon finely grated orange zest (use microplane grater)
• 1/2 teaspoon finely grated lemon zest (use microplane grater)
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon fresh orange juice
• 2 tablespoons finely chopped kalamata olives
• 1/4 teaspoon fennel seeds – crushed in a mortar
• 1/8 teaspoon sea salt
• freshly ground pepper to taste
• 4 tablespoons extra virgin olive oil
• For the salad
• 1 small fennel bulb
• 1 blood orange – peeled, halved and cut crosswise in 1/4” slices
• 1 clementine – peeled, halved and cut crosswise in 1/4” slices
• 2 large handfuls baby arugula – rinsed and spun dry
• Parmesan shavings as garnish (use a potato hand peeler)
• 2 tablespoons finely chopped fennel greens

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