Fennel Orange Salad

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1 fennel bulb, washed, trimmed and thinly sliced
2 oranges, peeled, cut in 1/4″ rounds, then half moons
small bunch of arugula

Vinaigrette:
olive oil
red wine vinegar
dijon mustard
1 clove garlic, minced
salt

Toss and serve

As an alternative, substitute mixed lettuces for the arugula.