Fennel, Orange and Arugula Salad


2 Oranges

1 c Red onion, thinly sliced

2 c Fennel bulb, shaved thin, save fronds

Sparrow Lane Extra Virgin Olive Oil

Sparrow Lane Champagne Vinegar

Fleur de sel

Fresh ground pepper

½ c Pomegranate seeds (optional)


Peel oranges with a paring knife and cut into segments, careful not to have any white peeling. Toss all ingredients together. Splash with Sparrow Lane Champagne vinegar, toss.

Arrange on plate, drizzle with Sparrow Lane Olive Oil, sprinkle with sea salt.

Garnish with pomegranate seeds and fronds, Serve.