Fennel Salad with Goat Cheese and Pine Nuts
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings as a main dish; 4 servings as a side dish
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 192
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 11 milligrams
- Sodium
- 242 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings as a main dish; 4 servings as a side dish
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 192
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 11 milligrams
- Sodium
- 242 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 3 grams
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.
