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
4
Food & Wine
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