Fennel and Orange Salad

4 ounces baby arugula

2 tablespoons lemon juice, divided

2 cups water

1 bulb fennel

4 oranges

¼ red onion

1 tablespoon mint leaves, stems and seeds removed

2 ounces extra-virgin olive oil

Kosher salt to taste

Black pepper to taste

2 ounces goat cheese crumbled

Soak the arugula in ice water for 1 to 2 hours.

In another large bowl combine 2 cups water and 1 tablespoon lemon juice; set aside.

Cut the top fronds off the fennel and trim the bottom. Split the bulb in half and remove the core. Shave the fennel into slices 1/8-inch thick and place in the lemon water.

Peel the oranges removing all the white pith. Slice the oranges into ¼-inch rounds. Cut the red onion into thin strips. On a large flat plate or platter, lay the sliced oranges in a single layer. Before serving, drain and dry the arugula and fennel and place in a mixing bowl with the red onion and mint leaves. Season the mixture with the remaining lemon juice, olive oil and season to taste with salt and black pepper; toss gently to coat the greens and evenly distribute the vegetables.

Pile the salad in a large mound in the center of the sliced oranges. Garnish with the crumbled goat cheese.

Serves six.

Cook’s note: Blood oranges in season can be substituted for plain oranges. Blue cheese also can be used. An additional garnish of pomegranate seeds and candied nuts can be added.

Chef John Reed, Customized Culinary Solutions