ARUGULA AND FENNEL SALAD WITH PINE NUTS, PARM AND MAPLE BALSAMIC VINAIGRETTE
7-ounces baby arugula greens
1 cup fennel, shaved on a mandolin or sliced very thin
⅓ cup pine nuts
5-ounces parmesan cheese, shaved with a vegetable peeler into thin strips
¼ cup grated parmesan
Maple Balsamic Vinaigrette:
¼ cup olive oil
¼ cup tablespoon 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 about ¼ cup of the dressing over salad and toss well to coat. Then, add more for desired consistency. Any leftover dressing can be kept on the counter for up to 2 weeks.