Shaved Fennel and Arugula Salad with Orange Muscat Vinaigrette

Preheat oven to 400ºF (for toasts), or use a toaster oven.

1. Begin by making the vinaigrette: in a bowl, whisk together the orange muscat champagne vinegar with 4 tablespoons olive oil, dijon mustard, salt, freshly ground black pepper and orange zest. (The flavor should be on the sweet side, and lightly savory.) Set aside.
2. Next, gently remove the peel and pith (the white, bitter part) of the orange with a paring knife. Slice 8 orange segments by slicing in between the membrane; set aside.
3. Prepare the fennel bulb by cutting off the tops/fronds and leaving only the bulb. Halve the bulb by slicing lengthwise down the bulb, then remove the core and thinly slice or shave the bulb into strips. Toss into a large bowl, add the wild arugula, and 1/4 cup of the shaved parmesan cheese. Keep chilled in the fridge.
4. Lightly brush both sides of the slices of French baguette with the remaining 1 tablespoon olive oil. Place on a baking sheet and toast on both sides for few minutes until golden brown; set aside.
5. Finally, lightly toss the fennel and arugula greens together with the vinaigrette, piling high amongst 2 plates. Add 4 orange segments to each plate, and 2 of the baguette toasts. Garnish each plate equally with the remaining 1/4 cup shaved parmesan cheese and give a final twist of black pepper to each salad for added kick. Serve immediately and enjoy!

Note: you can add a piece of grilled, lemon chicken or a nice light piece of fish to this salad for extra protein, if you wish.