From Bon Appetit January 2010, the Gourmet replacement. This is just the best combo of flavors. Amazing. Keep an eye on the roasting fennel; we overbrowned ours a bit (still good, though). We used a grapefruit knife to make the orange peeling and pithing easier.
2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry vinegar
1 tablespoon Dijon mustard
4 oranges, all 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.