I have been eating salads lately, which is surprising since nothing depresses me more than spring greens with a standard vinaigrette and nothing is more nutritionally useless than iceberg lettuce covered in a cream sauce. However, my friend Mark has introduced me to both arugula and finely sliced fennel. Add just a little Wensleydale cheese (with apricots), some olive oil and seasoned rice wine vinegar and I turn out to be a pretty happy camper. If there's a little mint in the house, even better.
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