Orange Fennel Salad w/ toasted Fennel Vinaigrette

Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4" thick.
In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.
Combine ground fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk to mix.
Layer orange slices and sliced fennel bulb on serving plates. Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.*Another option for salad - Layer in a lot more arugula to have a more greens-heavy salad. The pepperiness of the arugula goes quite well with freshness of the oranges and fennel.