Fennel and Arugula Salad with Candied Orange Peel

Ingredients

• 2 medium organic oranges, washed well
• 1/2 cup granulated sugar, plus more for coating
• 1 tablespoon corn syrup
• For Vinaigrette:
• 1/4 cup champagne or white wine vinegar
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 2 teaspoons lemon juice
• 2 teaspoons finely minced shallot (from 1 small shallot)
• 1 teaspoon finely grated orange zest
• salt and freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil
• 3 tablespoons light olive oil or grapeseed oil
• For Salad Assembly:
• 1 medium fennel bulb, cored and very thinly sliced (fronds reserved)
• 3 ounces baby arugula, washed well

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