Citrusy Arugula Salad with Fennel and Parmesan

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

Preparation

1. Whisk ½ cup extra-virgin olive oil, 3 Tbsp. fresh lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. finely grated Parmesan, and 2 tsp. honey in a medium bowl until emulsified. Season dressing with kosher salt and freshly ground pepper.

2. Using a small knife, remove peel and white pith from 6 mixed oranges (such as Cara Cara, blood, and navel); cut crosswise into ¼"-thick rounds. Combine oranges, 1 medium fennel bulb, thinly sliced, 1 medium red onion, thinly sliced, and 5 oz. arugula in a large bowl. Pour dressing over and toss to coat. Taste and season with more salt if needed.

3. Arrange salad on a platter. Top with shaved Parmesan; season with pepper.

Sourced from Bon Appetit, recipe by Sachi Statz and Victor Santos