- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon grated orange peel
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 fennel bulb, halved lengthwise, thinly sliced crosswise
- 1 cup cherry tomatoes, halved
- 1 8-ounce container small mozzarella balls, drained, halved
- 1 15-ounce can chickpeas (garbanzo beans), drained
- 1 cup thinly sliced red onion
- 4 cups arugula
- Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.
- Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.