Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step

In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.

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