Citrus-Fennel Salad

Citrus-Fennel Salad

Ingredients:
orange juice, raw
fennel, bulb, raw
radishes, raw
oil, olive, salad or cooking
cheese, parmesan, hard
orange juice, raw
vinegar, red wine
shallots, raw
oil, olive, salad or cooking
sugars, granulated
spices, fennel seed
salt, table
spices, pepper, black
arugula, raw

Directions:
To peel oranges, cut off top and bottom, just to the pulp.
Cut away peel and pith, following curve of the fruit.
Cut orange into thin rounds.
Thinly slice the fennel using a knife or a mandoline.
Trim the stems and roots from radishes, and thinly slice.
Set aside.
Use an olive pitter to pit olives, or "crush" them with the side of a chef's knife and remove the pit.
Slice olives into very small slivers.
Toast fennel seeds.
Then, with mortar and pestle, crush seeds until fragrant.
Whisk them into remaining vinaigrette ingredients.
In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
Use your hands it's gentler on the greens and coats them evenly.
To assemble the salad, first lay down 34 orange rounds.
Mound some salad mixture on top.
Garnish with olives and shaved Parmesan.