For The Dressing
- 1 cup Sandy Oaks Extra Virgin Olive Oil
- 1 shallot, minced
- 2 oranges, juiced, one zested
- 1 lemon, juiced
- 2 tbs. Dijon mustard
- salt and pepper
- 1 garlic clove, minced
For The Salad
- 1 fennel bulb, shaved. Yields about 2 cups.
- 1 granny smith apple, – 1/2 diced, 1/2 julienne
- 1 cup arugula
Directions – Download The Recipe
Combine all dressing ingredients and wisk to emulsify.
Combine fennel and julienne apples and mix with dressing. Place over arugula and toss in dressing as well. Garnish with apple slices.