Arugula Fennel Salad

Arugula Fennel Salad

arugula - one small bunch

one small bulb of fennel

shaved parmesan cheese, as much as you like

sliced raw button mushrooms


1/2 cup extra virgin olive oil

 a little less than 1/4 cup white balsamic vinegar

a small bit of honey (1 t. or so)

a small squirt of Dijon mustard

salt, pepper

pink peppercorns, smashed 

chive blossoms, thyme blossoms

aged balsamic vinegar, optional

Mix all the dressing ingredients in a jar. Wash the arugula and toss with enough of the dressing to coat.

Slice the fennel thinly using a mandoline. Careful not to cut yourself. Toss the fennel with a bit of dressing and place over the arugula. Wash the mushrooms and slice thinly. Scatter them over the salad, then shave parmesan cheese over everything. Decorate with chive blossoms and/or thyme flowers.

Drizzle a little aged balsamic vinegar over the salad, if you have it. Otherwise, it's fine just as is.