Showcase best-in-season citrus with this elegant salad featuring licorice-y fennel and peppery arugula tossed in a bright, tangy mustard dressing. Choosing a variety of contrasting-colored oranges like pinky Cara Caras and dark blood oranges creates a ton of visual interest, making this salad pop amid a spread.
cup extra-virgin olive oil
Tbsp. fresh lemon juice
Tbsp. Dijon mustard
Tbsp. finely grated Parmesan, plus shaved for serving
Kosher salt, freshly ground pepper
mixed oranges (such as Cara Cara, blood, and navel)
medium fennel bulb, thinly sliced
medium red onion, thinly sliced
Whisk ½ cup extra-virgin olive oil, 3 Tbsp. fresh lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. finely grated Parmesan, and 2 tsp. honey in a medium bowl until emulsified. Season dressing with kosher salt and freshly ground pepper.
Using a small knife, remove peel and white pith from 6 mixed oranges (such as Cara Cara, blood, and navel); cut crosswise into ¼”-thick rounds. Combine oranges, 1 medium fennel bulb, thinly sliced, 1 medium red onion, thinly sliced, and 5 oz. arugula in a large bowl. Pour dressing over and toss to coat. Taste and season with more salt if needed.
Arrange salad on a platter. Top with shaved Parmesan; season with pepper.