1 tablespoon very finely chopped shallot
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons canola oil
6 ounces baby arugula leaves, washed and spun dry
1/2 fennel bulb, cored and very thinly sliced
Kosher salt and freshly ground black pepper
In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.