Recipes
Pecan, Fennel and Arugula Salad
- Yield: 6 Servings
- Prep Time: 15 Mins.
- Cook Time: 20 Mins.
- Shaved fennel mixed with arugula, topped with pecan halves, strawberries and an orange balsamic vinaigrette.
Ingredients
- 1 fennel bulb
- 16 ounces arugula
- 1 cup Fisher® Pecan Halves, toasted
- 1 cup strawberries, halved
- juice of half an orange, approx. 1/4 cup
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon mustard
- 4 ounces pecorino cheese, shaved (optional)
- 2 tablespoons lemon juice
- 1 large bowl ice water
- For food safety, gently rub produce under cold running water.
Directions
- Prepare the salad: Using a mandolin, shave fennel bulb.
- Soak in ice water with lemon juice for 15 minutes, drain or spin dry.
- Pick the fennel fronds and combine with arugula, shaved fennel bulb, strawberries and pecans.
- Prepare the vinaigrette: Combine orange juice with balsamic vinegar and mustard.
- Whisking continuously, gradually add olive oil.
- Season with salt and pepper.
- Toss together all ingredients.
- Finish with shaved pecorino cheese (optional).
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