Shaved Fennel and Arugula Salad | with Roast Chicken & Beurre Blanc | CarnalDish

Ingredients

• 2 small fennel bulbs (about the size of a regular orange), plus the fennel fronds
• 1 small shallot, diced or sliced
• Zest from 1 large lemon (or 2 small), juice reserved (SEE NOTE)
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1 to 2 tablespoons sherry vinegar (SEE NOTE)
• 1 to 2 tablespoons honey (I used this keto-friendly version)
• 2 cups fresh baby arugula
• 1/4 cup extra virgin olive oil, plus more if needed
• 2 to 3 tablespoons parmigiano-reggiano, finely grated (SEE NOTE)
• Sea salt and black pepper, to taste
• 1 4 to 5 pound whole chicken, cleaned, butterflied and flattened
• Flaky kosher salt
• Black pepper
• Herbs de provence
• Lemon Pepper seasoning
• Rotisserie Chicken seasoning
• Olive oil
• 1 small shallot, finely minced
• 2 sticks unsalted butter, cut into 1 tablespoons pats
• 2 teaspoons garlic paste, or 2 large cloves garlic, minced
• 1/4 cup white wine of choice (I used pinot grigio)
• 1/4 cup white wine vinegar
• 1 teaspoon flat leaf parsley, finely chopped
• 1 teaspoon fresh basil, finely chopped
• Sea salt, to taste