In a small bowl place the orange juice, orange zests, ginger, and pepper. Mix it well. Season with salt and whisk in oil. Using a sharp knife, peel the oranges by cutting the skin and white pith away. Cut the oranges into crosswise slices. Arrange the arugula leaves on a serving plate and top with orange and fennel slices. Pour over the dressing and toss, to coat thoroughly. Sprinkle with black sesame and almonds and serve immediately.


2 tbsp orange juice
tsp finely grated peeled ginger
1 tsp finely grated orange zest
1/2 tsp ground black pepper
3 tbsp. extra-virgin olive oil
1 regular orange
1 blood orange
1 fennel bulb, trimmed, very thinly sliced
4 oz. arugula (about 4 cups)
1 tbsp raw almonds, sliced
1 tsp black sesame seeds, toasted
salt to taste

Preparation time: 10 minutes