Helen Vitales Orange and Fennel Salad

Ingredients

• 1 teaspoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups baby arugula
• 2 navel oranges
• 1 bulb fennel, thinly sliced
• 1/4 red onion (or more), sliced into thin rings
• 8 leaves fresh basil, cut into thin strips

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