Arugula Salad with Oranges and Caramelized Fennel

Name: Arugula Salad with Oranges and Caramelized Fennel
Yield: 8 Servings
Ingredients: 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached; 6 fresh thyme sprigs; 6 tablespoons extra-virgin olive oil, divided; 1/4 cup Sherry wine vinegar; 1 tablespoon Dijon mustard; 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise; 2 5-ounce packages baby arugula

By Kate Thorman and Scott Fogarty

November 17, 2009

Recipe notes