Arugula Salad with Fennel and Goat Cheese Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Lemon Vinaigrette
  • 1 - lemon, juiced
  • 1/2 - shallot, minced
  • 1/2 cups - extra-virgin olive oil
  • 1/4 teaspoons - coarse salt
  • - freshly ground black pepper
  • Salad
  • 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.

    Brief Description

    Arugula salad with fennel and goat cheese.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 5 min


    newspaper - adapted from recipe by David Connolly of A Milano in Northfield

    Posted By:


    Posted On:

    May 5, 2020

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