1Slice about ½ inch from the bottom of the fennel bulb and discard.
2Peel the oranges and remove all the pith. Using a sharp knife cut between the membranes to release the sections.
3Place the arugula on a platter.Slice the fennel very fine on a mandolin.
4Add the almonds, Parmesan cheese, olive oil, balsamic vinegar and toss gently.