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Ingredients

• 1 teaspoon sugar
• Salt
• 3 cipollini onions, peeled
• 2 cloves garlic
• 1 shallot, finely diced
• 5 sprigs fresh thyme, leaves only
• 1 sprig fresh rosemary, leaves only
• 1/2 cup champagne vinegar
• 2 tablespoons lemon zest, plus 1 1/2 lemons, juiced
• Freshly ground black pepper
• 1 1/4 cups olive oil
• 1 bunch fresh chives, chopped
• 1/4 cup sliced almonds
• 1 1/2 cups arugula
• 8 grape tomatoes, halved
• 2 small bulbs fennel, sliced
• 1/2 cup grated jack cheese, for garnish

Description

Food Network Invites You To Try This Arugula And Fennel Salad With Lemon-Herb Vinaigrette Recipe From Paul Young.

Food Network