Arugula Fennel Salad with Honey Dijon Dressing
- Total time
- 25 min
- Serves
- 4
- Cuisine
- Italian
Ingredients
- ⅓ cup parmigiano reggiano (freshly grated, plus more shaved for topping)
- 2 lemons
- 1 ½ tbsp honey
- 1 ½ tsp dijon mustard
- salt (to taste)
- ⅓ cup olive oil (plus 2 tbsp)
- 1 fennel bulb (shaved)
- 5 oz arugula (1 container)
Steps
- 1
Honey Dijon Dressing: Whisk together the parmigiano, the zest of 1 lemon, the lemon juice from 1 ½ (save the other half for later), honey, dijon, and salt in a bowl. Slowly drizzle in the olive oil a little at a time, whisking constantly, until the dressing thickens and comes together smooth. Cover and let rest in the fridge for at least 15-20 minutes.
- 2
Trim and Shave the Fennel: Cut the stalks and fronds off the fennel bulb. Halve the bulb through the root and cut out the core. Shave the halves thin on a mandoline or with a knife. With the left over lemon, squeeze a bit of lemon juice over the fennel so it doesn't discolor while the dressing rests.
- 3
Assemble: Add the arugula and fennel to a bowl. Massage in the dressing. Top with shaved parmigiano.
Source: foodmymuse.com·Own this recipe or photo? Request removal