Chef's Quick Tip: Arugula Fennel & Orange Salad

This week, Nikki Glekas of Nikki’s Modern Mediterranean, shows Tina Redwine how to make arugula fennel & orange salad.
Arugula Fennel & Orange Salad
Makes 4 servings
1 bag or container fresh baby arugula
½ bulb fennel, thinly sliced and lightly grilled
1 fresh orange, segmented and pith removed
½ cup olive oil
¼ orange juice
1 tablespoon honey
1 teaspoon salt
½ teaspoon pepper
Add the arugula to a large salad bowl, top if with the fennel and orange segments.
Make the dressing by combining the olive oil, orange juice, honey, salt, and pepper in a mason jar and shaking it vigorously until well combined.
Toss the dressing with the salad.