1 cup fresh arugula
1 small fennel bulb, with fronds
1 orange, supremed
4 medium carrots, peeled
1 tsp. curry powder
Hazelnuts, roughly chopped
1 tbsp. dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. olive oil
Carrots: Preheat oven to 400 F. Slice carrots on diagonal into 3 inch slices. On a baking sheet, toss carrots with olive oil, curry powder, salt and pepper. Roast until tender, approximately 20 minutes.
Raw salad ingredients: Using a sharp knife or mandolin, slice radishes and fennel thinly and place in ice bath to freshen up. Remove fennel fronds and add to ice bath.
Dressing: Using a fork, mix dijon mustard, lemon juice and olive oil in a small bowl.
Assemble: Place a handful of arugula on plate. Add roasted carrots and orange segments. Sprinkle on fennel slices. Add in radish slices. Garnish with raisins, hazelnuts, orange zest and/or fennel fronds. Spoon dressing on top.