Prep Time
20 min
Yields
2 - 4 servings
A fennel and arugula salad tossed in a red wine vinaigrette and topped with goat cheese and pine nuts.
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ingredients
3
Tbsp extra-virgin olive oil
1
Tbsp red wine vinegar
Kosher salt and freshly ground black pepper
3
cups baby arugula leaves, loosely packed
1
bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2
oz goat cheese, crumbled
2
Tbsp pine nuts, toasted
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directions
Step 1
Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.