Arugula, fennel and asparagus salad w/ champagne vinaigrette

Salad of sliced red onion,  white asparagus, fennel, and arugula.  i made a champagne vinaigrette to go along with it, using champagne vinegar, a touch of dijon, some salt, sugar, and olive oil to emulsify.

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About the Renegade Chef

We started this company a few years back because we love food. More importantly we love great food. Myself, i love weird food. We started off doing tapas paired wine tastings, and the occasional private dinner or event, and have enjoyed working all over metro detroit putting on pop up restaurants or brunches. We aim to build a network of like minded and passioned people. We hope you'll enjoy following our journey, and seeing what cranks out of the renegade kitchen.

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