Serious Eats / Jennifer Segal Why It Works Very thinly sliced fennel spreads its flavor without dominating the salad. Honey and Dijon round out white wine vinegar for a balanced, bright dressing. Using dressing sparingly keeps the leaves crisp and evenly coated. Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. Each bite is peppery, tart, and sweet. November 2012 Arugula, Fennel, and Orange Salad Recipe Keep Screen Awake For the Salad: 1 (7-ounce) bag arugula (about 7 cups ) 1 large fennel bulb , cored and very thinly sliced (about 3 cups ), fronds reserved 1/4 small red onion , thinly sliced (about 1/4 cup ) 2 navel oranges , cut into trimmed segments For the Dressing: 1 teaspoon Dijon mustard 2 teaspoons honey 5 tablespoons white wine vinegar 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl. In a small bowl, whisk mustard, honey, and vinegar.…