1-First, mix the minced shallots with the kosher salt and white balsamic vinegar in a small bowl, and let it sit for a bit to blend the flavors. This step builds the base of your dressing, adding a nice tang that ties everything together. It’s a small detail that makes a big difference in the final taste.

2-Next, peel the oranges by cutting off the ends and removing the skin, then squeeze the peels to get extra juice into your bowl. Slice each orange into 1/2-inch thick pieces and lay them out on a platter, sprinkling them with flaky sea salt for a touch of crunch.

3-Whisk the extra-virgin olive oil into your shallot mixture to finish the dressing, tweaking the salt or oil as needed. Drizzle some over the oranges, then in another bowl, toss the arugula and sliced fennel with a bit of dressing. Pile the greens on top of the oranges, add shaved Parmigiano Reggiano, and finish with cracked black pepper.

4-Serve it up with a fork and knife, and you’re set!