Name: Citrusy Arugula Salad with fennel and Parmesan
Yield: 6–8 servings
Ingredients: ½ cup extra-virgin olive oil; 3 Tbsp. fresh lemon juice; 1 Tbsp. Dijon mustard; 1 Tbsp. finely grated Parmesan, plus shaved for serving; 2 tsp. honey; Kosher salt, freshly ground pepper; 6 mixed oranges (such as Cara Cara, blood, and navel); 1 medium fennel bulb, thinly sliced; 1 medium red onion, thinly sliced; 5 oz. arugula

Citrusy Arugula Salad With Fennel and Parmesan in a glass bowl

Photograph by David Cabrera, Prop Styling by Adriana Bonin, Food Styling by Adriana Paschen

Showcase best-in-season citrus with this elegant salad featuring licorice-y fennel and peppery arugula tossed in a bright, tangy mustard dressing. Choosing a variety of contrasting-colored oranges like pinky Cara Caras and dark blood oranges creates a ton of visual interest, making this salad pop amid a spread.

Recipe notes

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