|2 cups||Baby Arugula|
|1 cup||Fennel, thinly sliced|
|1 cup||Haricot Vert, blanched|
|1 1/2 cups||Tomatoes, peeled and diced|
|1 tsp||Chives, minced|
|1 tsp||Dijon Mustard|
|2 TBSP||INFUSED Organic Red Wine Vinegar|
|1 TBSP||Lemon Juice|
|1/2 cup||INFUSED Garlic Olive Oil|
|To Taste||Kosher Salt & Fresh-Ground Black Pepper|
In a large bowl, toss fennel, Haricot Verts, and tomatoes with dressing, coating well.
On a chilled plate, place Baby Arugula in the center and top with dressed salad ingredients. Garnish with minced chives.