We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.
2 cups arugula
1 cup thinly vertically sliced fennel
1 cup fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 teaspoon whole-grain mustard
1 teaspoon maple syrup
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
How to Make It
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.
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