Login to Save Like

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

Description

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 Ric

Recipe.com