Photo: Romulo Yanes; Styling: Claire Spollen
We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.
Serves 4 (serving size: about 1 cup)
1. Combine arugula, fennel, and parsley in a bowl. Combine oil, vinegar, mustard, maple syrup, pepper, and salt in a bowl, stirring with a whisk. Drizzle oil mixture over arugula mixture; toss to coat.