4
- 2 T lemon juice
- 1 t Dijon mustard
- ½ cup extra-virgin olive oil
- 2 t sugar
- Kosher salt and freshly ground black pepper
- 1 small fennel bulb
- 4 cups packed baby arugula
- 1 cup red seedless grapes
- ½ cup roasted cashews
To Prepare the Vinaigrette:
combine lemon juice and mustard in a large bowl. Slowly pour in the oil, whisking until the mixture has emulsified. Season with sugar, about ½ t salt and black pepper.
Wash fennel bulb. Using a mandolin or sharp knife, shave the fennel lengthwise so each piece is still held together by the root. Drop shaved fennel pieces in a large bowl of ice water for 1 minute to crisp, drain and dry.
When ready to serve, toss fennel, arugula, grapes and cashews together in a large salad bowl. Toss salad with the vinaigrette to coat. Season to taste with salt and pepper.
