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Arugula Salad with Oranges and Caramelized Fennel
- 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
- 6 fresh thyme sprigs
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 cup Sherry wine vinegar
- 1 tablespoon Dijon mustard
- 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
- 2 5-ounce packages baby arugula
Directions:View on Epicurious
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