DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

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

IMG_7185

Ingredients

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

Instructions

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.

You May Also Like...

fullsizeoutput_18fbf

SHAVED BRUSSEL SPROUT, FENNEL, AND APPLE SALAD WITH HONEY MUSTARD DRESSING

Nicoise Salad NEW PHOTO AND REVISED RECIPE

NICOISE SALAD

fullsizeoutput_1eab6

GORGONZOLA AND CHEDDAR PIGSKIN CHEESE BALL

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00