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arugula-shaved fennel salad in wooden bowl
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Arugula-Shaved Fennel Salad

Prep Time 10 minutes
Servings 4 people

Ingredients

FOR THE DRESSING (see recipe note 1)

  • 3/4 cup good-quality extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp dijon mustard
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

FOR THE SALAD

  • 5 cups (packed) baby arugula, washed and dried
  • 1 small fennel bulb, fronds removed, trimmed
  • 1/2 medium red onion, thinly sliced into 1/4 rings
  • 1/2 cup blue cheese crumbles

Instructions

FOR THE DRESSING

  • Add all ingredients to a screw-top jar. Lid and shake well. 

FOR THE SALAD

  • Toss the arugula, fennel, and red onion together in a salad bowl. Serve with balsamic dressing and blue cheese crumbles on the side. Add only enough dressing to lightly coat each serving of salad (I drizzle on just about a tablespoon for mine). 

Notes

  1. This recipe makes extra dressing. Reserve remaining dressing in a jar in the refrigerator for up to 2 weeks.
  2. Refrigerate leftover salad in an airtight plastic container and eat within 3–4 days.