Beet, Fennel, Orange, Endive and Arugula Salad with Citrus Vinagrette

Serves 8
Vegan

1 large bulb fresh fennel, quartered vertically and sliced very thin
1 large Belgian endive, quartered and thinly sliced vertically
4 whole scallions, trimmed and sliced into rings
2 bunches arugula, washed, trimmed and cut into 2 inch lengths
2 large navel oranges, peel cut off and oranges sliced into 1/4 inch wedges
3 medium cooked beets, peeled

In a large bowl, toss together the fennel, endive, scallions and arugula with enough dressing to flavor and moisten.
Toss in the orange segments and then add the beets. Mix only to combine to prevent the beets from coloring the other salad ingredients.
Adjust seasoning.

Citrus Vinagrette
2 Tbs freshly squeezed lemon juice
1 Tbs sherry vinegar (red wine vinegar or Balsamic may be substituted)
3 Tbs frozen orange juice concentrate, thawed
1 clove garlic, peeled and finely minced
1 shallot, peeled and finely minced
1 tsp sea salt or to taste
freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Whisk all the ingredients together in a small bowl or shake in a jar. Allow to rest for at least an hour to allow flavors to marry. Adjust seasonings and re-whisk before using.