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Article: Fennel & Arugula Salad

Fennel & Arugula Salad


  • small fennel bulb
  • 1, 12 ounce package, arugula
  • 1/3 cup, parmesan - shaved
  • 1/3 cup, il Fustino California Harvest Blend EVOO
  • 3 tbsp, il Fustino California Balsamic Vinegar
  • 1/2 tbsp, Italian seasoning
  • 1/2 tbsp, honey
  • 1 tsp, Dijon mustard
  • 1/4 tsp, salt
  • fresh ground pepper - to taste


Thinly slice the fennel (our preferred method is using a mandoline) then wash throughly and place in a bath of ice water to help it remain crisp. Let sit for about 10 minutes.

While the fennel is in the ice bath, prepare the dressing. To your serving bowl add the EVOO, balsamic, Italian seasoning, honey, Dijon mustard, salt and pepper. Whisk together vigorously until well combined. 

Add washed and dried arugula and sliced fennel to the bowl, toss well to coat in dressing.

Top with shaved parmesan, and enjoy!