Fennel & Roasted Pepper Salad with Arugula & Parmesan
4
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Use a vegetable peeler or mandoline to thinly shave the cheese.
Ingredients
Shallots
¼ cup(s), minced
Balsamic vinegar
¼ cup(s)
Water
3 tbsp(s), warm
Dijon mustard
4 tsp(s)
Olive oil
4 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Arugula
5 oz, about 6 c
Uncooked fennel bulb
1½ cup(s), thinly sliced
Roasted red peppers (packed in water)
1 cup(s), chopped
Parmesan cheese
¾ oz, thinly shaved
Olives
16 medium, Kalamata, pitted, thinly sliced
Fresh basil
3 tbsp(s), chopped (for garnish)
Instructions
1
Whisk together shallot, vinegar, water, mustard, oil, salt and pepper; set aside.
2
Scatter arugula in bottom of a deep serving platter; top with fennel and peppers. Drizzle with vinaigrette; garnish with cheese, olives and basil.
3
Serving size: 2 c salad with 2 Tbsp dressing
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