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 |
