Arugula-Fennel Salad

• BASIC-EASY
• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 tablespoon very finely chopped shallot
2. 2 teaspoons fresh lemon juice
3. 1/2 teaspoon Dijon mustard
4. 3 tablespoons canola oil
5. 6 ounces baby arugula leaves, washed and spun dry
6. 1/2 fennel bulb, cored and very thinly sliced
7. Kosher salt and freshly ground black pepper

1. 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.