This week, Nikki Glekas of Nikki’s Modern Mediterranean, shows Tina Redwine how to make arugula fennel & orange salad.

Arugula Fennel & Orange Salad

Makes 4 servings

1 bag or container fresh baby arugula

½ bulb fennel, thinly sliced and lightly grilled

1 fresh orange, segmented and pith removed

Dressing:

½ cup olive oil

¼ orange juice

1 tablespoon honey

1 teaspoon salt

½ teaspoon pepper

Add the arugula to a large salad bowl, top if with the fennel and orange segments.

Make the dressing by combining the olive oil, orange juice, honey, salt, and pepper in a mason jar and shaking it vigorously until well combined.

Toss the dressing with the salad.