This simple salad is perfect to serve as part of a Sunday brunch or a weeknight dinner. Serve it with poached eggs and steamed vegetables for brunch or for dinner try pairing it with the Poached Salmon with Spring Onions. Sometimes I like to add Roasted Golden Beets to this salad for more color, flavor, and nutrients!
Ingredients
Salad
8 cups
baby arugula
1 large
fennel bulbs
shaved
¼ cups
chopped
fresh chives
Dressing
3 tablespoons
extra virgin olive oil
3 tablespoons
champagne vinegar
ground
sea salt
ground
black pepper