Arugula Salad With Oranges and Caramelized Fennel
2 Large Fresh Fennel Bulbs, trimmed, cut vertically into 12 wedges with some core attached
6 Fresh Thyme Sprigs
6 TBSP Extra-Virgin Olive Oil, divided
1/4 cup Sherry Wine Vinegar
1 TBSP Dijon Mustard
4 Oranges, peel and white pith cut away, halved vertically, thinly sliced crosswise
10 oz Baby Arugula
Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.