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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.



  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 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

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

[More Winter Recipes]

...Published: 1999
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