Peppery, Sweet, Fragrant

Nothing can compare to the simplicity of this peppery yet sweet salad with our Elderflower Ultra Premium white balsamic. Great to serve with pork or chicken. We like to add orange pieces. You can also add chopped walnuts for a nutty finish.

1 fresh fennel bulb, stalks removed, root-end trimmed, quartered, core removed, then thinly sliced vertically (set aside the fronds)
2 cups fresh arugula
1 medium orange, peeled and cut into 2-inch pieces
1/4 tsp freshly ground black pepper
1/2 tsp Kosher salt

Orange + Elderflower (or Lemon) salad dressing (see below)

Place in large bowl and toss until ingredients are dispersed equally. Chop fronds and add to bowl. Toss again. Serve immediately, then drizzle dressing (see below) to taste.

In a large measuring cup (or squeeze bottle) add 1/2 cup infused EVOO. Then add 1/4 cup balsamic. Whisk (or shake) until creamy. Add salt and freshly ground black pepper to taste. Whisk (or shake) again. Drizzle on salad. You can make the dressing a day or two earlier and drizzle when ready. Do not refrigerate.