Arugula-Fennel Salad

Ingredients

  1. 1 tablespoon very finely chopped shallot
  2. 2 teaspoons fresh lemon juice
  3. 1/2 teaspoon Dijon mustard
  4. 3 tablespoons canola oil
  5. 6 ounces baby arugula leaves, washed and spun dry
  6. 1/2 fennel bulb, cored and very thinly sliced
  7. Kosher salt and freshly ground black pepper

Description

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