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Arugula, Fennel, and Apricot Salad
- 2 tablespoons white balsamic vinegar
- 2 tablespoons minced shallot
- 3 tablespoons extra-virgin olive oil
- 1 5-ounce container arugula leaves
- 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
- 6 large apricots, pitted, sliced
- 1/4 cup unsalted natural pistachios
Directions:View on Bon Appetit
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