- 1 shallot, minced
- 1 T fresh dill, minced
- ½ cup fennel, shaved on a mandoline
- 2 cups baby arugula
- 1 ½ cup iceburg lettuce, white part only, torn
- ½ cup good olive oil
- 2 T raspberry champagne vinegar
- ¼ cup pumelo, diced
- ¼ tsp fennel pollen
- 1 tsp salt
- fresh cracked pepper
In a large bowl, place minced shallot, dill, fennel and fennel pollen and pumelo. Season with salt and pepper. Add olive oil, vinegar, toss to combine. On top of the ingredients in the bottom of the bowl, place arugula and iceberg. Keep refrigerated until ready to serve. We eat our slad at the and of the meal, I toss it right before we eat it. Adjust the seasonings if necessary.
