Recipes Fennel and Arugula Salad Be the first to rate & review! Terrific Green Salads By Anthony Roselli Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 1 small shallot, minced 1 small garlic clove, minced Salt and freshly ground pepper 1/2 pound small mushrooms, stems trimmed, mushrooms halved 1/2 pound arugula, large stems discarded 1 large fennel bulb—halved lengthwise, trimmed and thinly sliced crosswise 1/2 cup crumbled fresh goat cheese Directions In a large bowl, mix 1/4 cup of the oil with the lemon juice, mustard, shallot and garlic. Season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until any exuded liquid evaporates and the mushrooms are browned, about 8 minutes; keep warm. Add the arugula and fennel to the dressing in the bowl and toss well. Scatter the mushrooms over the salad, top with the goat cheese and serve at once. Suggested Pairing With the salad, try a French Sancerre or one of New Zealand's Sauvignon Blancs. Rate it Print