Shaved Fennel And Arugula Salad With Orange Muscat Vinaigrette

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   Preheat oven to 400u00b0F (for toasts), or use a toaster oven.

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   1. Begin by making the vinaigrette: in a bowl, whisk together the orange muscat champagne vinegar with 4 tablespoons olive oil, dijon mustard, salt, freshly ground black pepper and orange zest. (The flavor should be on the sweet side, and lightly savory.) Set aside.

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   2. Next, gently remove the peel and pith (the white, bitter part) of the orange with a paring knife. Slice 8 orange segments by slicing in between the membrane; set aside.

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   3. Prepare the fennel bulb by cutting off the tops/fronds and leaving only the bulb. Halve the bulb by slicing lengthwise down the bulb, then remove the core and thinly slice or shave the bulb into strips. Toss into a large bowl, add the wild arugula, and 1/4 cup of the shaved parmesan cheese. Keep chilled in the fridge.

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   4. Lightly brush both sides of the slices of French baguette with the remaining 1 tablespoon olive oil. Place on a baking sheet and toast on both sides for few minutes until golden brown; set aside.

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   5. Finally, lightly toss the fennel and arugula greens together with the vinaigrette, piling high amongst 2 plates. Add 4 orange segments to each plate, and 2 of the baguette toasts. Garnish each plate equally with the remaining 1/4 cup shaved parmesan cheese and give a final twist of black pepper to each salad for added kick. Serve immediately and enjoy!

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   Note: you can add a piece of grilled, lemon chicken or a nice light piece of fish to this salad for extra protein, if you wish.

No additional tips available.