I made this Arugula Salad with Tangerines and Carmelized Fennel last weekend. It was so good I could have licked the plate clean. I didn’t, but I could have. The combination of the fennel, arugula and tangerines accompanied by a sweet yet tart White Balsamic Vinaigrette was refreshing on a summer day.
You take the fennel, add some thyme and drizzle with olive oil before putting in the oven. I used these new tangerines from my local produce market called Temecula Gold Tangerines. They were deliciously sweet and juicy. The look ugly and crinkly from the outside but they are amazing!
Place the arugula on a platter and top with the fennel and oranges. Toss with a little vinaigrette. Serve with a light white wine as a starter for your dinner.
Arugula Salad with Tangerines and Carmelized Fennel
2 large fennel bulbs, trimmed & cut into strips
6 fresh thyme sprigs
4 tablespoons olive oil
8-10 ounces arugula
4 tangerines, all peel and pith trimmed off, cut into slices
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1 tablespoon dijon mustard
1 teaspoon honey
2 tablespoons olive oil
Preheat oven to 400F.
Place fennel and thyme in a roasting pan and sprinkle with olive oil. Toss to mix well. Place in oven. Sprinkle with salt and pepper. Roast until it is tender and brown, 30-40 minutes. Discard thyme sprigs.
Whisk vinegar, mustard, honey and olive together. Season with salt and pepper.
Toss the arugula, fennel and tangerines together with the vinaigrette.