This a is light, crisp salad. Perfect for an Arizonan summer!
1/2 c. Olive oil
1/4 c. lemon juice
1 green onion, minced
1 tsp grated lemon peel
1 large fennel bulb, trimmed halved and sliced thinly
1 ripe nectarine
4 oz arugula
1/2 c. Dried Cranberries (unsweetened)
2 oranges cut into slices
1. Whisk olive oil, lemon juice, green onion and lemon peel in a small bowl and season with some fresh ground pepper to taste.
2. Combine the fennel and nectarine in a medium-sized bowl and mix in 3-4 tbsp of dressing.
3. Place arugula in a large salad bowl and add fennel mixture. Tossing adding more dressing to taste. Serve with orange slices. I squeezed some fresh orange juice on my salad.