Serves: 10
Total Calories: 180

2 pounds salad arugula, , stemmed
4 blood oranges, peeled and sectioned
3 fennel bulbs, trimmed and cut into paper-thin disks

DRESSING:
2 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1/4 cup olive oil
1/2 cup walnut oil
2 tablespoons coarsely chopped fresh tarragon
sea salt and freshly ground pepper to taste

In a large bowl, combine the arugula, oranges, and fennel.

TO MAKE THE DRESSING: In a medium bowl, combine the garlic, citrus juices, and oils. Whisk the dressing until it begins to thicken. Stir in the tarragon, salt, and pepper.

Toss the salad with the dressing and serve.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 180
Calories from Fat: 156

More Recipes from the Dinner Parties Cookbook:
*Dinners for Ten to Twelve
Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream
Arugula, Blood Orange, And Fennel Salad With Walnut Oil
Bagna Cauda With Fennel, Endives, and Cauliflower
Baked Three-Cheese Pasta With Pancetta
Broccoli Mash
Bruschetta With Chopped Tomatoes, Parsley, And Basil
Chicken à la Mama
Chopped Escarole Salad With Grapefruit And Avocado
Dark Chocolate Brownies With Coffee Ice Cream
Frisée Salad With Mushrooms, Tomatoes, And Red Onion
Rice Pudding With Brandied Cherries
Roasted Leg of Lamb With Mint Pesto
Roasted Mixed New Potatoes