RECIPE MAGIC!

FENNEL ARUGULA SALAD

Nothing can compare to the simplicity of this peppery yet sweet salad with our Sicilian Lemon white balsamic. Great to serve with pork or chicken, or egg dishes like omelettes and frittatas. We like to add orange pieces. You can also add chopped walnuts for a nutty finish.

INGREDIENTS:

  • 1 fresh fennel bulb, stalks removed, root-end trimmed, quartered, core removed, then thinly sliced vertically (set aside the fronds)
  • 2 cups fresh arugula
  • 1 medium orange, peeled and cut into 2-inch pieces
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Kosher salt
  • 1/4 cup Sicilian Lemon white balsamic
  • 1/2 cup Orange EVOO

DIRECTIONS:

Place arugula, fennel and orange in large bowl and toss until ingredients are dispersed equally. Chop fronds and add to bowl. Toss again. Set aside. In a large measuring cup (or squeeze bottle) add EVOO and balsamic. Whisk (or shake) until creamy. Add salt and freshly ground black pepper to taste. Whisk (or shake) again. Drizzle on salad. You can make the dressing a day or two earlier and drizzle when ready. Do not refrigerate.