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Orange, Fennel and Pecan Salad with Honey Mustard Vinaigrette
- 30 minutes
- 11 ingredients
- Pecans
- Easy
- servings
Ingredients
- 4 cup arugula
- 3 oranges, peeled and thinly sliced into rounds
- 1 medium sized fennel bulb, thinly shaved
- 1 avocado, sliced
- 1/2 red onion, sliced
- 1/2 cup olive oil
- 3 tbsp champagne or white wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- salt and pepper
- 1 cup Diamond of California® Pecans, toasted
The Steps
- Place arugula in a large bowl, then top with orange slices, shaved fennel, avocado and red onion.
- In a small bowl or measuring cup, whisk together the olive oil, vinegar, Dijon mustard, and honey until combined. Taste the dressing and then add salt and pepper accordingly.
- Pour the dressing over the salad, toss gently to coat.
- Top with toasted pecans before serving.
