Salad of Fennel and
Arugula with Honey-Mustard Vinaigrette
Dressed with a bold
vinaigrette, full-flavored, slightly crunchy fennel and arugula hold
their own even as they surrender to the sum total of the ingredients
to make a salad that beautifully offsets the creamy risotto.
Ingredients:
VINAIGRETTE :
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
SALAD :
- 1 small (about 1/2 pound) fennel bulb, trimmed
and sliced
- 1 bunch arugula, stems trimmed
- 6 cups torn salad greens, such as mesclun mix,
red leaf lettuce,
- Boston lettuce, Bibb lettuce or green leaf lettuce
- Cracked black pepper
Method:
1. To make the vinaigrette, combine the vinegar, mustard and honey
in a small bowl and whisk well. Season to taste with salt and pepper
and whisk again. Slowly add the olive oil, pouring it in a steady stream
while whisking constantly to emulsify the vinaigrette. Taste and correct
the seasoning, if necessary. Set aside until ready to use.
2. In a bowl, toss the fennel and arugula together. Add about
half of the vinaigrette and toss gently to mix well.
3. Put the salad greens in a large salad bowl and drizzle with
the remaining vinaigrette, tossing just to coat. Spoon the fennel and
arugula over the greens, season to taste with the cracked pepper and
serve immediately.
Serves: 6
From
Sunday Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
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