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KEEP SCREEN ON

Yield: Makes 6 to 8 servings

Ingredients
Ingredients
2 teaspoons whole grain mustard

2 tablespoons white wine vinegar

6 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper

Ingredients


2 bulbs fennel, thinly sliced

1 (15-ounce) can tangerine or mandarin orange slices, drained

1 (5-ounce) container baby arugula lettuce

3 ounces whole Parmesan cheese

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Based on 2 ratings

Preparation Method

To make dressing:

  1. Mix mustard and vinegar.
  2. Slowly whisk in oil to combine.
  3. Add garlic. Season with salt and pepper to taste. Set aside.

To serve:

  1. Toss fennel, tangerine slices, and arugula together with dressing.
  2. Shave Parmesan with vegetable peeler to top salad.  Serve immediately.

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