• 3 large ribs celery, thinly sliced on a sharp diagonal
  • 1 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
  • 1 large gala apple, cored and thinly sliced
  • 4 cups baby arugula
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon chopped shallots
  • 1 teaspoon grated fresh lemon zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil


  1. Combine the celery, fennel, apple, and arugula in a large bowl. Combine the vinegar, shallots, zest, salt, and pepper in a smaller bowl. Slowly whisk in the oil.
  2. Pour the vinegar mixture over the celery and toss well to coat. Divide among 4 plates and serve immediately.