Makes 1-2 entree servings or 3-4 side salads
1 tablespoon fresh lemon juice
2 teaspoons extra virgin olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon coarse salt, or more to taste
Freshly cracked black pepper, to taste
2 large handfuls arugula
6 chives, chopped finely
1 loosely packed cup very thinly sliced fennel (use a mandolin slicer if you have one)
1/2 sweet apple, sliced very thinly right before assembling the salad (use a mandolin slicer if you have one)
1. In a small bowl, whisk together the lemon juice, olive oil, vinegar, salt and pepper
2. In a large mixing bowl, toss together the arugula, chives, fennel and apple.
3. Whisk the dressing as you pour it over the salad. Toss well and serve immediately.
You might also like: Orzo Spinach and Feta Salad, Fennel and Arugula Salad with Pan Seared Chicken Sausage, Roasted Pork Tenderloin Sandwich with Apple Fennel Slaw, Fresh Peach Salsa