Photo: Jennifer Causey; Styling: Missie Neville Crawford
2 cups baby arugula
3/4 cup packed fresh flat-leaf parsley leaves
1 medium fennel bulb, cored and thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Dash of sugar
How to Make It
Combine first 3 ingredients in a bowl. Combine oil and remaining ingredients in a bowl; add to arugula mixture. Toss.
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