Arugula, Fennel, and Orange Salad

Ingredients and Weight:

• Arugula, 1 pound (454 grams)
• Fennel bulb, 1 medium (about 2 cups sliced)
• Oranges, 3 medium (about 2 cups segmented)
• Red onion, 1 small (about 1/2 cup diced)
• Walnuts, 1/2 cup (56 grams)
• Goat cheese, 1/2 cup (60 grams)
• Extra virgin olive oil, 1/4 cup (60 milliliters)
• Red wine vinegar, 2 tablespoons (30 milliliters)
• Honey, 1 teaspoon (5 grams)
• Salt and pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Wash and dry the arugula.
2. Slice the fennel bulb thinly using a mandoline or knife.
3. Peel the oranges and segment them by slicing between the membranes.
4. Dice the red onion.
5. Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned.
6. In a large bowl, combine the arugula, fennel, oranges, red onion, walnuts, and goat cheese.
7. In a separate bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
8. Pour the dressing over the salad and toss to coat.
9. Serve immediately.

Nutritional Information:

• Calories: Approximately 250 per serving
• Fat: 15 grams
• Carbohydrates: 15 grams
• Protein: 8 grams

Dish Characteristics:

• Fresh, bright, and herbaceous flavor
• Vibrant colors and textures
• Light and refreshing, perfect for summer or as a side dish
• Healthy and nutritious, made with fresh produce and healthy fats

User Comments:

• "This salad is a perfect balance of sweet and savory flavors. The oranges add a refreshing citrusy taste that complements the peppery arugula and fennel."
• "I love the crunch of the walnuts and the creamy goat cheese. It's a filling and satisfying salad without being too heavy."
• "This salad is easy to make and perfect for entertaining. It's visually appealing and always a crowd-pleaser."

Special Precautions and Tips:

• Choose ripe oranges for the best flavor.
• If you can't find fresh fennel, you can substitute celery or thinly sliced red bell pepper.
• For a vegan version, replace the goat cheese with crumbled tofu or nutritional yeast.