9 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
5 oz mache or baby arugula
1 large fennel bulb, very thinly sliced
½ red onion, very thinly sliced
1 tablespoon minced preserve lemon
8 oz ANCHOVY FILLETS WITH PEPPER SAUCE

Method

Whisk oil and vinegar in a small bowl. Season dressing with salt and vinegar. Combine mache, ½ cup fennel, 1/3 cup onion and preserved lemon in a large bowl. Toss with enough dressing to coat. Arrange on a serving platter. Top with remaining fennel and onion and then place the anchovies on the top. Drizzle with a little extra dressing.

Yield: 8 appetizer size servings, Preparation Time: 25 minutes approx.