Combine mayonnaise, dill, water, sherry vinegar, Dijon mustard, black pepper, and salt in a large bowl; stir with a whisk. Add frisée, baby arugula, fennel bulb, cucumber, and radish. Toss gently to combine. Sprinkle with toasted pine nuts.
This a a really fantastic salad. The dressing is the perfect match with the vegetables and the toasted pine nuts are the perfect finishing touch. I doubled the pine nuts called for in the recipe...really need a tablespoon per salad. I served this with Bistro Steak with Red Wine Sauce and Rosemary-Garlic Roasted Potatoes. These are also Cooking Light recipes. Add a great chocolate dessert and you have a meal fit for company!!
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