Instructions:

Yield: 6 servings

1 med Fennel bulb
2 ea Clementines or
1 lg Navel orange
1 bunch Arugula or watercress

Vinaigrette
1 tbsp Olive oil
1 tbsp Lime juice
1 tsp Thyme or oregano
1/4 tsp Salt
1/8 tsp Pepper

1. To prepare the vinaigrette, combine the oil, lime juice, thyme or oregano, salt and pepper and whisk until blended or shake in a covered jar. Can be prepared several hours ahead.

2. Remove the stalks and fronds of the fennel and discard, saving only the bulb. Cut away any brown or dry-looking spots from the top layer of the bulb. Julienne the fennel bulb into thin strips.

3. Peel and divide the clementines into segments. Wash and dry the arugula and divide equally on 4 plates.

4. Toss the fennel and orange with the vinaigrette and place on top of the arugula. Serve.