2tbspHendrickson's Sweet Vinegar and Olive Oil Dressing
Instructions
Peel and slice the oranges in quarters. Cut the bulb from the fennel, then cut in half and cut the core out. Lay cut side down and slice as thinly as you can, then cut the slices in half. Add the orange and fennel to a bowl, top with the Arugula and dressing and toss to mix well.