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

Steps

1. Whisk the chopped shallot, lemon juice and mustard together in a large salad bowl.
2. Whisk constantly while gradually adding the oil, until the vinaigrette is emulsified and looks creamy.
3. Add the baby arugula and sliced fennel, season with salt and black pepper and toss well, then serve.