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.
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.