Fennel & Arugula Salad with Goat Cheese & Balsamic Vinegar
Try this plate of crisp, sweet fennel decorated with dark green arugula leaves even if you're a less than enthusiastic fennel fan. Pair with a hearty soup to make a meal out of it.
Loading ...April 8th, 2012
*Find this and other great recipes in… Simple Italian Sandwiches By Jennifer and Jason Denton with Kathryn Kellinger With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches. *This recipe has been adapted from its original.
Servings
4Prep Time
10 minutesCook Time
0 minutesIngredients
- 2 ounces fennel bulbs, about 7
- 1 Cup baby arugula leaves
- 1/4 Cups extra-virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 8 ounces fresh goat cheese
Directions
Remove the tough outer layer of the fennel bulbs and slice each in half through the stem end. Make a triangular cut to remove the core from each half. With the flat side facing down on a cutting board, slice each bulb into 1/4-inch slices. Transfer the slices to a medium bowl as you finish. Add the arugula and toss thoroughly to combine.
Combine the olive oil/vinegar mixture in a small bowl. Whisk vigorously.
Pour the olive oil and aged balsamic over the fennel and arugula, and toss to coat, season with salt and pepper.
Divide the salad among 4 serving plates. Crumble the goat cheese over each salad and serve immediately.
