Frisée and Arugula Salad

Frisee-salad-ck-l

Course Salads

Ingredients in this Recipe

1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced radish
1/2 teaspoon black pepper
1/4 cup canola mayonnaise
1/4 teaspoon salt
2 cups baby arugula
2 cups frisée
2 tablespoons toasted pine nuts
2 tablespoons water

Recipe Preparation

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