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Arugula Salad with Fennel and Goat Cheese
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Brief Description
Arugula salad with fennel and goat cheese.
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Main Ingredient
arugula
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Category: Salads
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 5 min(s)
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Recipe Type: Public
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Source:
newspaper - adapted from recipe by David Connolly of A Milano in Northfield
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 1 - lemon juiced
- 1/2 - shallot minced
- 1/2 cups - extra-virgin olive oil
- 1/4 teaspoons - coarse salt
- - freshly ground black pepper
- 6 cups - baby arugula
- 1 cups - shaved fennel bulb
- 1/3 cups - toasted pine nuts
- 1/4 teaspoons - coarse salt
- - freshly ground pepper
- 12 ounces - fresh goat cheese crumbled
Directions:
For vinaigrette, combine lemon juice and shallot in a bowl; whisk in oil. Season with salt and pepper to taste.
Toasted pine nuts: Toast pine nuts in a small dry skillet over medium heat, stirring often, until aromatic - about 5 minutes.
Combine arugula with fennel and pine nuts in a large bowl. Add vinaigrette; toss. Season with salt and pepper to taste. Top with goat cheese.
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