Citrus, Fennel and Arugula Salad with Marcona Almonds

A fancy schmancy salad for your next dinner party

¼ cup extra virgin olive oil
¼ teaspoon fennel seed, lightly crushed
Zest from 1 orange
4 mixed oranges
1 bulb of fennel, halved and thinly sliced
½ cup red onion, halved and thinly sliced
8 cups arugula
1/3 cup marcona almonds
8 kalamata olives, chopped
¼ cup sherry vinegar

View the full recipe at An Avocado A Day →