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


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


  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.