4 tablespoons Ritrovo Selections Citrus Balsamic Vinegar
1/2 cup Manucci-Droandi Chianti Classico Extra-Virgin Olive Oil
Poggi Bonsi Sea Salt with Lemon
Freshly ground pepper
1 5-ounce package arugula
1 fresh fennel bulb, trimmed, halved, sliced paper-thin
2 oranges, peeled, quartered and sliced in 1/4″ slices
1/3 cup oil-cured black olives, halved, pitted
2 cups Parmesan cheese shavings
- Place vinegar in a bowl. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
- Place arugula, fennel, orange slices and olives in a large bowl and toss with dressing.
Top with shaved Parmesan.