Fennel Salad with a Lemon and Lavender Dressing


  • Arugula
  • 2 fennel bulbs (thinly sliced)
  • red onions (thinly sliced)
  • one minced shallot
  • Olive This Olive That Meyer Lemon Extra Virgin Olive Oil (6 tablesppons)
  • Olive This Olive That Lavendar Balsamic (2 Tablespoons)
  • toasted sliced almonds or toasted chopped hazelnuts
  • pecorino cheese, shaved pieces (can use a potato peeler)
  • salt and pepper, to taste


  1. Make dressing: whisk together minced shallot with 6 tablespoons OTOT Meyer Lemon Extra Virgin Olive Oil with 2 tablespoons OTOT Lavendar Balsamic
  2. Toss together arugula, sliced fennel and onion; add salt and pepper to taste
  3. Add dressing (start with 1/2 to taste – you can always increase as needed)
  4. Sprinkle with pecorino and hazelnuts
  5. Β Enjoy!

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