Just because the trees are bare and the mercury has dropped below freezing doesn’t mean there’s nothing exciting at the supermarket. In January, stores flood with a rainbow of citrus (e.g., blood oranges, pink Cara Caras, honey-sweet tangerines, and more) that are great for eating but even better for enlivening a dead-of-winter salad. Serves 2-4
• 3 seasonal oranges (such as blood oranges,Cara Caras, or tangerines)
• ½ Tbsp Champagne vinegar
• 1 tsp honey
• 1/8 tsp crushed red pepper flakes
• 2 Tbsp extra virgin olive oil
• 4 oz baby arugula
• ½ bulb of fennel, thinly sliced
• salt and pepper to taste
To prep oranges, cut ½- to ¾-inch off the top and bottom to expose the fruit. Using a knife, follow the shape of the orange to remove the peel and pith. Slice each orange into 1/3-inch slices.
In a large bowl, whisk together the vinegar, honey, pepper flakes, and olive oil. Season generously with salt and pepper. Toss arugula and fennel with dressing.
To serve, mound dressed salad on a platter. Arrange orange slices on top. Season with more black pepper and serve immediately.