Fennel-Arugula Salad

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Self Magazine


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5 cups arugula

1 medium bulb fennel, thinly sliced into half-moons

2 tablespoons extra-virgin olive oil

2 tablespoons orange juice

2 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1/2 teaspoon finely grated orange zest

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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