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SALAD: Linda's Arugula Salad with Orange and Fennel

4 cups Arugula, washed
½ Fennel Bulb, sliced into thin strips
2 large Navel or Blood Oranges, peel and white pith removed, segments cut into bite-size pieces
Grapes & Olives On Tap Blood Orange Extra Virgin Olive Oil
Grapes & Olives On Tap Chocolate Balsamic Vinegar
Salt & Pepper to taste
1/3 cup Pine Nuts or slivered Almonds, lightly toasted

Toss together arugula, fennel and oranges. Splash with Blood Orange Extra Virgin Olive Oil and Chocolate Balsamic Vinegar. Add salt & pepper to taste. Sprinkle with nuts and serve.