ARUGULA & FENNEL SALAD
Ingredients
- 2 tbs lemon juice fresh, squeezed
- 2 tbs orange juice fresh, squeezed
- 1 tbs olive oil
- 1 tbs agave nectar
- 1 tbs poppy seed
- 8-10 oz arugula fresh
- 1 small fennel sliced Cone 4
- 8 small marinated artichoke hearts halved
- 2 medium oranges seedless, supreme
Instructions
- In small mixing bowl combine lemon and orange juice, olive oil, poppy seeds and agave.
- In a Double walled salad bowl, toss the dressing with fresh arugula and add fennel, oranges and artichoke hearts and toss lightly.
- Add an extra pinch of poppy seeds for garnish.
- Serve right away.
Notes
To supreme, an orange cut both top and bottom off so it may sit flat. Slice off remaining peel with knife and slice into wedges following its natural lines.