Navel Orange Fennel Salad with Chia Maple Dressing

Serves 4

1 fennel bulb
3 oranges, peeled, sliced crosswise (or other citrus like tangerine)
4 tablespoons extra virgin olive oil
1 lemon, juiced
2 teaspoons maple syrup
2 teaspoons chia seeds
Sea salt and fresh pepper
2 oz arugula or mixed baby greens
4 oz. soft goat cheese

1. If the fennel bulb has fronds, cut the fronds from the bulb and reserve some of the leaves for garnish. Cut fennel bulb in half and remove the core. Slice as thinly as possible with a sharp knife.
2. Whisk together the olive oil, lemon juice, maple syrup, chia seeds, salt and pepper.
3. Add a handful of greens to 4 salad plates. Arrange the orange and fennel slices over the arugula. Drizzle with the dressing and sprinkle with crumbled goat cheese. Garnish with reserved fronds.