Arugula Salad with Fennel Blood Oranges and Olive Vinaigrette Recipe

Ingredients

• 1 small shallot, chopped finely
• 1 tablespoon aged balsamic vinegar
• 1/2 teaspoon finely grated orange zest
• 1/2 teaspoon finely grated lemon zest
• 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
• 1 small bulb fennel, trimmed and halved, greens reserved and chopped
• 2 large handfuls baby arugula
• 1 blood orange, peeled, halved, and cut crosswise into ¼-inch-thick slices
• 1 clementine, peeled, halved, and cut crosswise into ¼-inch-thick slices
• Shaved Parmesan, for garnish
• 2 tablespoons finely chopped fennel greens, for garnish
• Freshly ground pepper, to taste

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