Ingredients

2 heads of fennel, cored and thinly sliced
1 red onion, julienned
3 navel oranges
1 bunch (1 ounce) fresh sage plus fresh sage leaves, to garnish
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper to taste
Arugula leaves, optional

Directions

Combine fennel and onion in a bowl. Peel oranges, cut them in half lengthwise and then slice into semicircles. Cut the bunch of sage into chiffonade.

Toss all ingredients gently with the oil and vinegar, and season to taste with salt and pepper. Let stand at least 1 hour before serving. Garnish with additional sage. Serve on arugula leaves, if desired. Serves 6.