Fennel, Orange and Aragula Salad

This fennel, orange and arugula salad reflects a simple, seasonal approach typical of Italian, and especially Sicilian, cooking, where a few fresh ingredients are combined with care. It makes the most of winter produce — crisp fennel, sweet citrus, and peppery greens — without overcomplicating the dish. The quality of the extra virgin olive oil plays an important role, bringing balance and a subtle richness that ties everything together. We would recommend the Sicilian Terraliva Cherubino that will nicely bring out the flavours of fennel.

Ingredients (serves 4):

• 2 medium fennel bulbs
• 2 large oranges (preferably navel or blood oranges)
• 3 cups fresh arugula
• 2 tbsp Terraliva Cherubino extra virgin olive oil
• Salt and freshly ground black pepper
• 2 tbsp toasted pine nuts or walnuts (optional)

Instructions:

• Thinly slice the fennel bulbs with a knife or mandoline
• Peel the oranges, removing all the white pith. Slice into rounds or segments, catching any juice.
• In a large bowl, combine fennel, arugula, and orange slices.
• Dress with olive oil, salt and pepper, and gently toss to coat.
• Top with toasted pine nuts or shaved Parmesan if desired. Serve immediately.