Arugula-Fennel Salad

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It also tastes delicious the next day! This is the way a salad should taste! And it's all healthy.
Marisol Gonzalez   •  25 Jan   •  Report
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1 tablespoon very finely chopped shallot

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

3 tablespoons canola oil

6 ounces baby arugula leaves, washed and spun dry

1/2 fennel bulb, cored and very thinly sliced

Kosher salt and freshly ground black pepper

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