Fennel, Tomato, and Baby Arugula Salad
Serves 6
Ingredients
For the Vinaigrette
- 2 Tbsp. white wine vinegar
- 4 tsp. chopped fresh tarragon
- 2 tsp. Dijon mustard
- 1 tsp. fennel seeds, crushed
- 5 Tbsp. olive oil (preferably extra-virgin)
For the Salad
- 3 cups trimmed baby arugula
- 2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
- 1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges
Use a spice grinder or a coffee grinder to crush fennel seed. Whisk first 4 ingredients in a medium bowl to blend. Gradually whisk in olive oil. Season vinaigrette with salt and pepper.
Mix baby arugula, fennel and tomatoes in a large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.