4 cups arugula
1 fennel bulb, finely sliced
2 cups baby spinach
For dressing:
4 TB olive oil
1 TB lemon juice
1 clove garlic
1 tsp. mustard
salt and pepper
Blend the olive oil, lemon juice, garlic, mustard, salt and pepper and chill well.
Toss the dressing into the greens just before serving.
Enjoy!
