Salad: United States – Fennel-Arugula Crunch Salad with Cider-Mustard Vinaigrette
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
4 min
Total
20 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 cups (960 ml) baby arugula 1 small fennel bulb, cored and very thinly shaved (fronds reserved) 2 celery stalks, thinly sliced on a bias 1 cup (240 ml) thinly sliced radicchio 1 small shallot, very thinly sliced 1 / 3 cup (80 ml) walnuts, toasted and roughly chopped 1 / 4 cup (60 ml) shaved aged cheddar or Manchego 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) apple cider vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) whole-grain mustard 1 tsp (5 ml) honey 1 tsp (5 ml) fresh thyme leaves, chopped 1 / 2 tsp (2.5 ml) lemon zest Kosher salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
4 cups baby arugula 1 small fennel bulb, cored and very thinly shaved (fronds reserved) 2 celery stalks, thinly sliced on a bias 1 cup thinly sliced radicchio 1 small shallot, very thinly sliced 1 / 3 cup walnuts, toasted and roughly chopped 1 / 4 cup shaved aged cheddar or Manchego 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) apple cider vinegar 1 tsp Dijon mustard 1 tsp whole-grain mustard 1 tsp honey 1 tsp fresh thyme leaves, chopped 1 / 2 tsp lemon zest Kosher salt to taste Freshly ground black pepper to taste
Instructions
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; set aside to cool. In a small bowl, whisk together the apple cider vinegar, Dijon, whole-grain mustard, honey, thyme, lemon zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. In a large bowl, combine the arugula, shaved fennel, celery, radicchio, shallot, and a tablespoon of chopped fennel fronds. Drizzle with enough vinaigrette to lightly coat and toss gently. Transfer to a platter, scatter the toasted walnuts and shaved cheese over the top, and finish with a crack of black pepper. Serve immediately.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 222 kcal
Carbohydrates: 10.3 g
Protein: 4.8 g
Fat: 19.1 g
Saturated fat: 3.3 g
Cholesterol: 7 mg
Sodium: 126 mg
Potassium: 479 mg
Calcium: 132 mg
Iron: 1.34 mg
Vitamin A: 78 µg RAE
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sodium, Potassium, Calcium, Iron and Vitamin A are known subtotals. Missing contributions are unknown, not zero.