1 large fennel bulb, cored and thinly sliced, 1/4 cup fronds reserved for garnish
1 large navel orange, zested, peeled, sliced 1/2 inch thick, and quartered
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (5-ounce) bag fresh baby arugula
ground black pepper
In a medium bowl, combine fennel slices, orange zest and quarters, oil, vinegar, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 2 hours.
In a serving dish, toss together arugula and marinated fennel and oranges. Garnish with reserved 1/4 cup fennel fronds and pepper, if desired.