I am convinced that Spring is right around the corner…

So what could be better than a perfect citrusy salad for a spring brunch or a light lunch?

Fennel, Berry & Arugula Salad

5 oz. baby arugula or any baby salad mix that you like
½ bulb of fresh fennel thinly sliced
1-cup fresh blackberries, strawberries, blueberries, raspberries or any berry that you like
Juice and zest of one orange, Clementine, or tangerine
1 TBL. Light vinegar (white wine, champagne, blood orange…)
1 tsp. Dijon mustard
3 TBL. Extra virgin olive oil
Salt and pepper to taste

In a small bowl whisk together juice, zest, mustard and olive oil until emulsified. Season with salt and pepper to your taste. Put arugula in a large bowl and toss with fennel. Drizzle with dressing and toss until coated lightly. Gently add blackberries.

Serves 4

Recipe by Rose Hattabaugh