4

Fennel & Roasted Pepper Salad with Arugula & Parmesan

Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
Use a vegetable peeler or mandoline to thinly shave the cheese.
Ingredients

uncooked shallot(s)

¼ cup(s), minced

balsamic vinegar

¼ cup(s)

water

3 Tbsp, warm

Dijon mustard

4 tsp

olive oil

4 tsp

kosher salt

¾ tsp

black pepper

¼ tsp

arugula

5 oz, about 6 c

uncooked fennel bulb(s)

1½ cup(s), thinly sliced

roasted red peppers (packed in water)

1 cup(s), chopped

parmesan cheese

¾ oz, thinly shaved

olive(s)

16 medium, Kalamata, pitted, thinly sliced

basil

3 Tbsp, 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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