Arugula-Fennel Salad

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

1. In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard.
2. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking.
3. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.