Arugula, Fennel & Apple Salad with a Lemon Vinaigrette

Spring is just around the corner and we turn our attention to lighter meals for dinner, like a crisp salad and a simple protein.  The pairing of peppery arugula with sweet, anise-flavored fennel and crispy apple is a delightful and refreshing combination.

The salad takes literally minutes to prepare.  The fennel can be sliced ahead of time and refrigerated and the lemon vinaigrette is mixed in a jar and reserved until ready to use.  For an alternative, the arugula can be replaced by mixed spring greens and orange or grapefruit segments can take the place of the apple slices.

A piece of grilled salmon or grilled chicken (and a glass of chilled Sauvignon Blanc) is an excellent complement to this wonderfully refreshing salad.

Arugula, Fennel & Apple Salad with a Lemon Vinaigrette 

(Serves 2-4)

• 4 packed cups arugula, washed and dried
• 1 small fennel bulb, cored & shaved on a mandoline (or very thinly sliced)
• 1 small green apple, cored & thinly sliced
• — 1/4 small red onion, thinly sliced, (optional)
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• — freshly ground pepper
• Pecorino cheese, shaved

Combine the arugula, shaved fennel, green apple and red onion in a serving bowl. In a small jar with a lid, mix the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper. Shake the dressing until smooth and creamy.

Dip a leaf of arugula into the dressing and taste. Adjust any of the seasonings if necessary. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad the way you like it.

Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.