Arugula and Fennel Salad

Arugula, which is also known as rocket, has a nice bite to it that goes very well with the shallots and sweetness of the sun dried tomatoes.  The apple cider vinaigrette is the perfect complement.  Reserve some of the feathery fronds from the fennel, chop them finely and add to the salad after you toss it. 

2 cups of arugula, washed and torn into bite size pieces
1 medium size shallot very thinly sliced and roughly chopped
1 fennel bulb, very thinly sliced, reserve the feathery tops

10 sun dried tomatoes, thinly sliced and chopped
2 sprigs of fresh thyme, leaves and tender tips

Vinaigrette:

1/4 cup apple cider vinegar

1 small clove of garlic put through a press
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 sprigs of fresh thyme, tips and leaves

Sea salt and freshly ground black pepper to taste

Directions:

Put the apple cider vinegar, garlic, olive oil, mustard, salt and pepper together in a small food processor or heavy bowl and mix until smooth and homogenized.  I like to use a small food processor to make salad dressing because I can put everything in the bowl and simply blend for a minute resulting in a well homogenized dressing that clings to the greens.  Alternatively, shake them in a covered glass jar until smooth. 

After you toss the salad with the vinaigrette, garnish the salad with some of the feathery tops from the fennel and some little tips from a few sprigs of fresh thyme.