1 small shallot diced
3 Tbls sherry vinegar
3 Tbls extra virgin olive oil
2 Tbls canola oil
Sea salt / Fresh black pepper
1 cup Fennel sliced 1/8 inch
8 cups Arugula
4 Artichoke hearts preserved in oil, halved
3 oz Parmesan shaved
1/2 Lemon juiced
- Make vinaigrette; Cover shallots with vinegar and let sit 10 mins. Whisk with the olive and Canola oils and add salt /pepper
- Quarter artichoke. Sprinkle salt and lemon juice over fennel and let sit 10 min.
- Toss gently with half vinaigrette and then with other half.
I added grilled shrimp to this for a fuller meal!
I have also seen similar salads with adding asparagus and/or black olives, or fava beans
Salad from Eric Ripert