Raw Summer Salad

Make the vinaigrette by mixing the mustard and lemon juice, this should make about 1/4 cup by volume. Add a pinch of salt and pepper. Mix to combine. Slowly add olive oil until it reaches about 3/4 cup total volume and becomes emulsified. Set aside.

Slice, as thinly as possible, the fennel, radishes, cucumber, and carrots. (I use my mandoline, but you don’t have to). Put in a medium size bowl and toss with about half of the vinaigrette letting them marinate and slightly soften while preparing rest of salad.

Thinly slice the beets and use them to line the serving dish for the salad. (This is presentational only. If you want to mix the beets with the rest of the sliced vegetables, please feel free to). Toss the arugula in a bit of the salad dressing and place on top of the beets. Layer the marinating vegetables on top of the arugula and sprinkle with chives. The remaining dressing can be used on the table for those that need a bit more.

If desired, serve with fried Cashew Cheese (see my TastyKitchen recipe box).