Fennel Salad | Command Cooking

Ingredients

• ***For the salad:***
• 4 cups arugula, rinsed and dried
• 1 cup Honeycrisp or Pink Lady apples, sliced
• 1 cup fennel bulb, thinly sliced
• 1/2 cup celery, thinly sliced
• 1/2 cup candied pecans, roughly chopped
• 2 tablespoons fennel fronds, optional, chopped
• ***For the dressing:***
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon shallot, minced
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon honey
• salt, to taste
• black pepper, to taste