Arugula Salad with Oranges and Caramelized Fennel Recipe

• 2 large Fresh Fennel Bulbs (trimmed, each cut vertically into 12 wedges with some core attached)
• 6 Fresh Thyme Sprigs
• 6 tbsp Extra-Virgin Olive Oil (divided)
• ¼ cup Sherry Wine Vinegar
• 1 tbsp Dijon Mustard
• 4 Oranges (all peel and white pith cut away, halved vertically, thinly sliced crosswise)
• 2 (5-ounce) packages Baby Arugula
• Salt (to taste)
• Pepper (to taste)

• Preheat oven to 400°F.
• Mix together fennel wedges, thyme sprigs and 4 tablespoons of olive oil in a large mixing bowl.
• Toss well to combine all the ingredients.
• Take a large baking sheet and arrange the fennel wedges in it, with the cut side down.
• Sprinkle salt and pepper.
• Roast the fennel wedges in the oven for about 40 minutes, until they are tender and brown. Turn them over once, in between.
• Remove and discard the thyme sprigs.
• Let the mixture stand at room temperature for 2 hours.
• Take a large bowl and combine together wine vinegar, Dijon mustard and 2 tablespoons of olive oil.
• Add the fennel wedges, orange slices and arugula.
• Toss the ingredients well to coat with the sauce.
• Transfer the salad to a serving bowl and serve.