Salad: United States – Fennel-Arugula Crunch Salad with Cider-Mustard Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

4 cups baby arugula
1 small fennel bulb, cored and very thinly shaved (fronds reserved)
2 celery stalks, thinly sliced on a bias
1 cup thinly sliced radicchio
1 small shallot, very thinly sliced
1 / 3 cup walnuts, toasted and roughly chopped
1 / 4 cup shaved aged cheddar or Manchego
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) apple cider vinegar
1 tsp Dijon mustard
1 tsp whole-grain mustard
1 tsp honey
1 tsp fresh thyme leaves, chopped
1 / 2 tsp lemon zest
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; set aside to cool.
In a small bowl, whisk together the apple cider vinegar, Dijon, whole-grain mustard, honey, thyme, lemon zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine the arugula, shaved fennel, celery, radicchio, shallot, and a tablespoon of chopped fennel fronds. Drizzle with enough vinaigrette to lightly coat and toss gently.
Transfer to a platter, scatter the toasted walnuts and shaved cheese over the top, and finish with a crack of black pepper. Serve immediately.