Serves 4

For the salad:

1 ½ cups baby arugula
1 ½  cups green and red butter lettuce, torn
½ cup shaved fennel
½ cup grated baby carrots

For the dressing:

2 lemons
1 small garlic clove
2 tablespoons  extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch of salt
Freshly ground black pepper

Make the salad: In a medium bowl combine all the ingredients

Make the dressing: Cut the lemons in half lengthwise and arrange them cut side down in a small nonstick pan. Add the garlic, turn the burner to medium and cook until the lemons are golden brown on the cut side. Transfer the lemons and the garlic to a cutting board to cool. In a 1 cup glass measuring cup combine the oil, the mustard the salt and the pepper. Squeeze the lemon juice into the cup and add the garlic. Using an immersion blender, blend the soup until it reaches a nice smooth creamy texture.

Add the dressing to the salad and toss well.