Fennel Salad with Goat Cheese and Pine Nuts

Name: Fennel Salad with Goat Cheese and Pine Nuts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings as a main dish; 4 servings as a side dish
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

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Level: Easy

Total: 20 min
Active: 20 min

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

Level: Easy

Total: 20 min
Active: 20 min

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

Ingredients

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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.

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.