ARUGULA AND FENNEL SALAD WITH PINE NUTS, PARM AND MAPLE BALSAMIC VINAIGRETTE

7 oz. baby arugula greens

1 cup fennel, shaved on a mandolin or sliced very thin

1/3 cup pine nuts

5 oz. parmesan cheese, shaved with a vegetable peeler into thin strips

¼ cup grated parmesan

Maple Balsamic Vinaigrette:

¼ cup olive oil

¼ cup Tbs. maple syrup

¼ cup balsamic vinegar

Place arugula and shaved fennel in a large bowl and toss.

Toast pine nuts in a small frying pan over medium heat until they are lightly browned and fragrant. Add pine nuts the bowl with greens and top with the shaved parmesan slices and grated parmesan.

Put the olive oil, maple syrup, and balsamic together in a small jar and shake vigorously until emulsified. Pour the dressing over salad and toss well to coat.

Salad

Vegetarian

Gluten-free