Salad: United States – Bright Arugula-Orange Salad with Hazelnut Crunch

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

5 oz / 140 g baby arugula
1 small fennel bulb, cored and thinly shaved
2 navel oranges, segmented (reserve 1 tbsp / 15 ml juice)
1 tsp finely grated orange zest
1 / 2 cup hazelnuts, toasted and roughly chopped
1 / 4 cup shaved Parmesan (optional)
1 small shallot, finely minced
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 / 4 cup extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
In a bowl, whisk shallot, lemon juice, Dijon, honey, a pinch of salt, and pepper. Whisk in olive oil in a slow stream until emulsified. Stir in 1 tablespoon reserved orange juice.
In a large bowl, combine arugula and shaved fennel. Toss with about half the vinaigrette to lightly coat.
Plate the greens and top with orange segments, chopped hazelnuts, and shaved Parmesan (if using).
Drizzle with remaining vinaigrette, sprinkle over the orange zest, and finish with a pinch of salt and freshly ground pepper. Serve alongside the soup.