Arugula is available in most good grocery stores. If you can’t find it, substitute with baby spinach.
2 cups loosely packed baby arugula (or tear larger leaves into small pieces)
2 ½ Tablespoons olive oil
1 medium bulb fennel, cored and cut into ¼ inch slices
1 cup red onion, ¼ – ½ inch thick slices
~ ½ teaspoon Kosher salt
~ ¼ teaspoon freshly ground black pepper
1 clove shallot, minced
¼ cup fresh orange juice
Place arugula in a wide serving bowl.
Heat a large skillet over medium-high heat with 2 Tablespoons of oil. Once the oil is shimmering, add the fennel and onion. Season with salt and pepper and brown the vegetables for about 2 minutes. Stir occasionally for about 5 minutes until the fennel and onion are tender and golden brown. Lower the heat if the vegetables are cooking too fast.
Clear a space in the center of the pan and add the remaining ½ Tablespoon oil and the shallots. Cook for about 30 seconds. Add the orange juice and stir with the vegetables.
Immediately pour the vegetable mixture over the arugula and toss to combine and wilt the arugula. Season with additional salt and pepper to taste.