Fennel Salad with Goat Cheese and Pine Nuts

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings as a main dish; 4 servings as a side dish
  • Nutrition Info
Share This Recipe

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

  1. 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.

Caramelized Pancetta and Fennel Salad

Fennel Salad

Fennel Salad

Fennel Salad

Fennel Salad

Fennel Salad

Fennel Salad

Fennel Slaw Salad