Recipes Arugula-Fennel Salad 5.0 (960) 1 Review Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market. More Great Salads By Eugenia Bone Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Julia Hartbeck Total Time: 15 mins Yield: 4 Ingredients 1 tablespoon very finely chopped shallot 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 3 tablespoons canola oil 6 ounces baby arugula leaves, washed and spun dry 1/2 fennel bulb, cored and very thinly sliced Kosher salt and freshly ground black pepper Directions Julia Hartbeck Ingredients. Julia Hartbeck In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Julia Hartbeck Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Julia Hartbeck Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve. Rate it Print