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Ingredients

4 cups arugula
1 large fennel bulb, trimmed and very thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/3 cup freshly shaved Parmigiano-Reggiano

Description

<em><strong>Secret Ingredient: Aged Balsamic Vinegar</strong></em> With Its Spicy, Peppery Bite, Arugula Pairs Well With Fennel, Red Onion And Freshly Shaved Parmesan Cheese. To Learn How To Make This Recipe, Watch The <a Hre

Wholefoods