Fennel, Orange, and Dill Salad with Vanilla Vinaigrette

Make the Vinaigrette

1. In a small bowl or mason jar, combine the white wine vinegar, orange juice, vanilla seeds, honey/maple syrup (if using), salt, and white pepper.
2. Slowly whisk in the olive oil until the dressing is well-combined and slightly creamy.
3. Taste and adjust: Add a touch more honey for sweetness, or a pinch more salt/vinegar for sharpness. Set aside to allow the flavours to meld.

PREPARE THE SALAD INGREDIENTS

1. Prep the Fennel: Trim off the stems and fronds (reserve the fronds/leaves for garnish). Halve the fennel bulb lengthwise, remove the core, and slice the bulb very thinly with a sharp knife or a mandolin. Place the slices in a large bowl.
2. Prep the Oranges: Using a sharp knife, slice the top and bottom off both oranges. Stand one orange upright and slice away the peel and white pith following the curve of the fruit. Working over a bowl (to catch the juice), carefully cut the segments out from between the membranes. Repeat with the second orange. Add the orange segments to the bowl with the fennel.
3. Prep the Onion & Greens: Add the thinly sliced red onion and arugula (if using) to the bowl. Coarsely chop the dill and add most of it to the bowl (saving a little for garnish).

Assemble and Serve

1. Pour about two-thirds of the Vanilla Vinaigrette over the salad ingredients in the large bowl.
2. Gently toss the salad until everything is lightly coated.
3. Transfer the salad to a serving platter. Drizzle with a little more dressing if needed (you may have some leftover).
4. Garnish with the reserved fennel fronds and sprigs of fresh dill. Serve immediately.