Arugula, Radicchio and Fennel Salad with Orange Slices and Pompeian Pomegranate Red Wine Vinegar Dressing

Arugula, Radicchio and Fennel Salad with Orange Slices and Pompeian Pomegranate Red Wine Vinegar Dressing

Servings

4

Rating


Ingredients
  • Salt and freshly ground black pepper, to taste
  • 1 fennel bulb, trimmed, halved lengthwise and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 1/2 tsp. grated orange zest
  • 2 large navel oranges, peeled and sliced
  • 3 Tbsp. Pompeian Pomegranate Infused Red Wine Vinegar
  • 6 cups arugula leaves
  • 6 cups radicchio leaves, torn into small pieces
  • 7 Tbsp. Pompeian Extra Virgin Olive Oil
Preparation
Dressing:
1. Whisk the Pompeian Pomegranate Infused Red Wine Vinegar, Pompeian Extra Virgin Olive Oil and grated orange zest in a bowl. Season to taste with salt and black pepper.

2. Arrange the arugula and radicchio in a large bowl. Layer with the fennel, orange slices and red onion. Drizzle over the dressing and gently toss.
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