Arugula, Fennel And Orange Salad

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3 navel oranges

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

1 medium fennel bulb—trimmed, cored and thinly sliced crosswise

4 scallions, white and tender green parts only, thinly sliced

2 bunches of arugula, trimmed

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