Arugula and Fennel Salad

Recipe from Whole Foods

Serves 4

• 4 cups arugula
• 1 large fennel bulb, trimmed and very thinly sliced
• 1/2 cup thinly sliced red onion
• 1 teaspoon Dijon mustard
• Sea salt, to taste
• Ground pepper, to taste
• 2 tablespoons aged balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 1/3 cup freshly shaved Parmigiano-Reggiano
  

1. Arrange arugula on a large platter. Top with fennel and red onion slices.

2. Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies.

Taste and adjust seasoning.

3. Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.