Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
1 1-inch piece of fresh ginger, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.
4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.