Fennel & roasted pepper salad with arugula & parmesan
¼ cup(s), minced
3 Tbsp, warm
5 oz, about 6 c
Uncooked fennel bulb(s)
1½ cup(s), thinly sliced
Roasted red peppers (packed in water)
1 cup(s), chopped
¾ oz, thinly shaved
16 medium, Kalamata, pitted, thinly sliced
3 Tbsp, chopped (for garnish)
- Whisk together shallot, vinegar, water, mustard, oil, salt and pepper; set aside.
- Scatter arugula in bottom of a deep serving platter; top with fennel and peppers. Drizzle with vinaigrette; garnish with cheese, olives and basil.
- Serving size: 2 c salad with 2 Tbsp dressing