Salad: United States – Crisp Fennel-Apple Arugula Salad with Citrus-Mustard Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

4 cups (120 g) baby arugula, loosely packed
1 medium fennel bulb, cored and very thinly sliced; fronds reserved
1 large crisp apple (such as Honeycrisp), cut into thin matchsticks
1 cup (30 g) radicchio, thinly sliced
1 / 2 cup (60 g) walnuts, toasted and roughly chopped
1 / 4 cup (10 g) fresh mint leaves, torn
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated orange zest
1 tsp Dijon mustard
1 tsp honey
1 / 2 tsp low-sodium soy sauce or tamari
1 / 2 tsp toasted sesame oil
1 / 4 cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Pinch red pepper flakes (optional)

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
In a small bowl, whisk the lemon juice, orange zest, Dijon, honey, soy sauce, and sesame oil. While whisking, slowly stream in the olive oil until emulsified; season with salt, pepper, and red pepper flakes if using.
In a large bowl, combine the arugula, fennel, apple, radicchio, mint, and half the walnuts.
Just before serving, drizzle about two-thirds of the dressing over the salad and toss gently to coat. Taste and adjust seasoning or add more dressing as needed.
Transfer to a platter, scatter the remaining walnuts and reserved fennel fronds on top, and serve alongside the grilled honey-glazed pork chops.