The chive dressing for this salad is also very tasty drizzled over the grilled walleye; this recipe makes enough for both uses.
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup snipped fresh chives
- 2 large oranges
- 1 large fennel bulb
- 8 ounces baby arugula leaves
Combine oil, lemon juice, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine. Add chives, shake again, and set aside. Cut all of the peel and white pith from the oranges. Cut between membranes to release segments. Place in a small bowl. Quarter the fennel lengthwise and slice thinly (using a mandoline if possible). Add to oranges. Toss with a few tablespoons of dressing. In a serving bowl, toss arugula with additional dressing. Pile oranges and fennel on top and serve. Reserve extra dressing for fish.