Celery, Fennel, and Apple Salad with White Balsamic Dressing

3 large ribs celery, thinly sliced on a sharp diagonal

1 medium fennel bulb, trimmed, cored and very thinly sliced crosswise

1 large gala apple, cored and thinly sliced

4 cups baby arugula

1 tablespoon white balsamic vinegar

1 tablespoon chopped shallots

1 teaspoon grated fresh lemon zest

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

1. Combine the celery, fennel, apple, and arugula in a large bowl. Combine the vinegar, shallots, zest, salt, and pepper in a smaller bowl. Slowly whisk in the oil.
2. Pour the vinegar mixture over the celery and toss well to coat. Divide among 4 plates and serve immediately.