Ingredients: Vegetables
Servings: Salad
Cooking: 10 Minutes
Preparation: 25 Minutes
WHISK oil with lemon zest, juice, Dijon and 1/8 tsp salt in a large bowl. Core and thinly slice fennel. Reserve fronds. Toss fennel, arugula and croutons with dressing. Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts
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