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Ingredients

• For the salad
• 1 cup walnut halves or pieces
• small bulb fennel with top
• 1 Granny Smith apple
• 5 oz. baby arugula (or regular arugula, sliced into wide ribbons)
• For the dressing
• juice of 1 lemon
• juice of 1 orange
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 1 shallot, finely chopped
• 1 teaspoon sugar (omit if the orange is especially sweet—add last if it needs it)
• 1/2 teaspoon salt
• 1/3 cup olive oil

Description

Serious Eats