Boistfort Valley Farm
Community Supported Recipe Box

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

procedure

dish: salad
season: spring, summer

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

recipe by Eugenia Bone from Food & Wine

BoistfortValleyFarm.com/recipes