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1 ounce of baby wild arrugola
1/2 bulb of fresh fennel
2 table spoon of lemon white truffle citronette
sea salt and black pepper

Shaved fennel and arugula salad with Parmesan and white truffle lemon citronette


Prepare your lemon white truffle vinaigrette dressing.Shaved the half bulb of fennel with the mandolin, seasoned with sea salt and black pepper, add one spoon of the dressing mix well, in a salad plate place a ring in the middle of the plate filled first with fresh wild baby arugula, and then add the shaved fennel mix on top push down and carefully remove the stainless steel ring, drizzled around the other spoon of lemon white truffle citronette, serve.