Ingredients
Scale
For the fennel corn salad:
- 1 small bulb fennel, shaved
- 1 corn on the cob
- 5–6 oz of arugula
- Pumpkin seeds
For the honey mustard tarragon dressing:
- ⅓ cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Spicewalla mustard tarragon spice blend*
- 1 tsp honey mustard
- ½ lemon or lime
- Honey, to desired sweetness
- Salt and black pepper
Instructions
- Trim and thinly slice the fennel bulb using a mandolin.
- For the corn, steam or boil the corn first. Then if you have a gas stove, insert a metal skewer into the cob and hold the corn and rotate over the flame to evenly roast. Once cool enough to handle, use a sharp knife to remove the kernels.
- Whisk together the ingredients for the dressing and adjust to your tastes. If you like a more vinegary dressing, add more apple cider vinegar. If you like it more sweet, add more honey.
- To assemble, toss the arugula, fennel, corn, and pumpkin seeds together with the dressing.
Notes
*You can purchase the mustard tarragon seasoning from www.spicewallabrand.com. If you need to substitute, stir together a mixture of mustard powder, dried tarragon, black pepper, garlic powder, and a pinch of salt.