1 bulb fennel, stalks removed, cored and very thinly sliced
2 oranges, peeled and then thinly sliced horizontally, and then cut in half so that you have two thin wedges per slice
3 cups baby arugula
1 stalk celery, thinly sliced on the diagonal
1/3 cup golden raisins that have been soaked in a splash of white balsamic vinegar (you may soak them ahead of time or you can quickly soak them in the vinegar with a Tb of water and then microwave them for about 30 seconds and let them rest while you assemble the salad).
Shaved parmesan — I just shave some parmesan over the salad with a vegetable peeler
For the salad dressing:
1/3 cup white balsamic vinegar
½ cup olive oil
¼ cup orange juice
Salt and pepper
Arrange the arugula on your salad plates and then layer the fennel, orange slices, and celery on top. Shave some parmesan pieces onto the salad and top with the raisins. Drizzle the dressing evenly across the salads and serve.