Here’s a bright idea: Add zest to your cooking with citrus.
Bring a large saucepan of water to a boil. Salt the water and cook the rice, stirring occasionally, until grains are just tender but not split, about 40 minutes. Drain well; let cool.
Grate 2 tsp. zest from 1 or 2 tangerines. Squeeze 2 tbsp. juice from 1 or 2 tangerines. Peel all the remaining tangerines and slice each crosswise into 3 rounds. Wrap the fennel seed in heavy-duty foil or place in a ziptop freezer bag; crush with a rolling pin.
In a large bowl, whiskthe tangerine juice and zest with the vinegar, mustard and crushed fennel seed; whiskin the EVOO. Stir in the shallot, and season the dressing generously with salt and pepper. Toss the dressing with the rice, fennel, arugula, pecans and sliced tangerines.