It has a very unique flavor that is somewhat like black licorice. 'Somewhat' as in a crisp peppery flavor, not 'somewhat' as in you just threw a handful of Good and Plenty's in your salad.
Arugula also has a strong flavor, sort of peppery. I think it's more of an herb than a salad green, but is awesome nonetheless as a green. If it's a little too much, mix it with some spring greens.
Fresh orange is the perfect match to the peppery arugula and savory fennel. The citrussy brightness compliments to a tee.
We served this with an amazingly tender grilled pork loin (which was really the star of the show). It was kind of the 'wind beneath the pork loin's wings'. The one without the glory. It didn't know it was the hero.
Too bad these guys had to go back to Utah.
And to make it worse, they took 4 of our grandkids with them.
We were on an awesome food frenzy.
Dressing
3 T orange juice (squeeze the oranges after you've segmented them)
1/4 cup olive oil
1/2 t. salt
pepper to taste
1 T fennel fronds (this would be the hairy top part of the fennel)
1/2 t. onion powder (or leave out this and add thinly slice red onion to the salad)
1/2 t. orange zest (zest first, then cut segments, then squeeze juice)
3 cups arugula
*3 large oranges, peeled and cut into segments
1 medium fennel bulb, cut in half lengthwise, cored, and thinly sliced
handful of toasted pecans or almonds
*Use a razor sharp knife for this, you don't want any membrane or white pith. If that sounds like a pain in the butt, just use clementines. Peel, and thinly slice. The membrane on those won't try to choke you near as much as an orange.
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