An incredibly flavorful Pommery mustard vinaigrette will make this simple all-green arugula fennel salad your new go-to recipe for casual and fancy dinners alike.
Sometimes you need a salad that is not interested in playing the starring role on the table, but one that is not a wallflower, either. Something that comes together quickly, is beautiful on the plate and packs the type of punch that complements most main courses you would ever want to make. This is that salad.
This arugula fennel salad with mustard vinaigrette is fabulous with any roast chicken like this Marcella Hazan's Roast Chicken with Lemons. Or pair it with elegant tarts like this Asparagus, Goat Cheese and Tarragon Tart or Wild Mushroom Tartlets. And a fresh green salad is always right with soups and stews, like Black Bean and Chorizo Stew or Lentil Soup with Swiss Chard.
The combination of lettuces in this recipe is more of a suggestion than a rule. And it doesn’t even need to be an all green salad, but I love that it is. In this combination, peppery arugula, sweet fennel and crunchy romaine provide a nice variety of textures, colors and tastes, but feel free to create your own combinations of greens and perhaps add halved sweet grape tomatoes if you like. The real punch of flavor in this salad comes from the dressing, a vinaigrette packed with shallots, garlic and, most importantly, Pommery mustard.
Moutarde de Meaux® Pommery® is a whole grain mustard from Meaux in the Champagne region of France. Pommery mustard has a long and interesting history dating back to the 17th century. In the 1600’s, the consumption of mustard was very important in France as it was used to mask the taste of foods that were not always fresh. Mustard from Meaux has been served at the tables of French kings since 1632 and made by the Pommery family according to a closely guarded secret recipe since 1760.
Sold in ceramic crocks, it’s thicker than most mustards, making it ideal for vinaigrettes and sauces. Pommery mustard is smooth, mild and only slightly spicy, yet ironically it bursts with flavor. You can make this vinaigrette with other mustards like standard Dijon mustard, but it will not taste the same. A crock of Pommery mustard lasts a very long time on your pantry shelf, and it is well worth the investment for this recipe and many others. Pommery mustard can be difficult to find in the US in grocery stores, but it’s readily available on Amazon.
- white wine vinegar
- Moutarde de Meaux Pommery mustard
- extra virgin olive oil
- romaine (or other leafy lettuce variety)
See recipe card for quantities.
You can make the vinaigrette a day or two ahead of when you need it. Bring to room temperature before giving it a final whisk and tossing with the greens.
Whisk vinegar, Pommery mustard and garlic in a small bowl. Add the olive oil to the mixture in a thin stream, whisking to incorporate, until smooth. Add salt and pepper to taste and whisk again.
Toss arugula, fennel and romaine in a large bowl. Add just enough vinaigrette to lightly coat and toss thoroughly. Serve immediately in a serving bowl or on individual salad plates.
Arugula Fennel Salad with Pommery Mustard Vinaigrette
- 2 tablespoon good quality white wine vinegar
- 2 tablespoon Moutarde de Meaux Pommery mustard
- 2 tablespoon shallot minced
- 1 garlic clove minced
- ¼ cup extra virgin olive oil
- 2 oz arugula
- ½ large fennel bulb thinly sliced
- 5 oz romaine or other leafy lettuce torn into bite-size pieces
- Whisk vinegar, Pommery mustard and garlic in a small bowl. Add the olive oil to the mixture in a thin stream, whisking to incorporate, until smooth. Add salt and pepper to taste and whisk again.
- Toss arugula, fennel and romaine in a large bowl. Add just enough vinaigrette to lightly coat and toss thoroughly. Serve immediately in a serving bowl or on individual salad plates.
Absolutely fresh and delicious 👏👍
Rae Ann Alton
Thanks! I think you’ll find that this goes with so many different main courses.