Fennel Salad with Goat Cheese and Pine Nuts

Total Time:
20 min
Prep:
20 min

Yield:
2 servings as a main dish; 4 servings as a side dish
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 3 cups loosely packed baby arugula leaves
  • 1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
  • 2 ounces goat cheese, crumbled
  • 2 tablespoons pine nuts, toasted
Directions
  • 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.

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