Teri's Sliced Orange Salad with Arugula, Fennel & Shaved Parmesan

This is more of a guide than a recipe. Here are the essential elements: sliced oranges, any variety you like though Cara Cara and blood oranges are particularly nice citrus-shallot vinaigrette arugula thinly shaved fennel or endive shaved parmesan A few other ideas: Teri showered her salad with thinly sliced red onions and pomegranate arils, both of which looked striking. When I made this on Instagram Stories, someone messaged me saying her family makes something similar with the addition of salty black olives, which is a classic Sicilian combination. If you're looking for video guidance, I made the whole salad in Instagram Stories. This salad, with the addition of a little protein, could be a standalone meal. I've been pulling leftover roasted chicken and tossing it with the greens and fennel. Without the chicken, it's nice aside soup or really any wintry main course.

Ingredients
Vegetarian, Gluten free
∙ Serves 2
Produce
2 oz Arugula
1 head Fennel
2 oranges count On 1 orange per person
1 Shallots minced to yield 1/4-1/3 cup
Condiments
1/4 cup White balsamic vinegar
Baking & Spices
1 Black pepper, freshly cracked
1/2 tsp Kosher salt
1 Sea salt such as maldon, flaky
Oils & Vinegars
1/3 cup Olive oil, extra-virgin
Dairy
1 Parmigiano reggiano

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