Instructions: Trim stem from fennel bulb and discard. Core and chop into thin slices lengthwise. Bring medium pot of salted water to boil. Add fennel. After 5 seconds (boil does not resume) drain and place under cold water to stop cooking. Blot dry with paper towels.

Combine fennel, bell pepper, oil, red wine vinegar, balsamic vinegar, mustard, sugar, 1/4 teaspoon salt and pepper to taste in 2-quart bowl. Toss well. Refrigerate, covered airtight, 3 hours or overnight.

To serve, let stand 30 minutes at room temperature. Toss in arugula leaves. Taste and adjust seasonings.

This recipe yields 8 condiment servings.

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