Recipes

Shaved Fennel and Arugula Pecan 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

Directions

  1. Prepare the salad: Using a mandolin, shave fennel bulb.
  2. Soak in ice water with lemon juice for 15 minutes, drain or spin dry.
  3. Pick the fennel fronds and combine with arugula, shaved fennel bulb, strawberries and pecans.
  4. Prepare the vinaigrette: Combine orange juice with balsamic vinegar and mustard.
  5. Whisking continuously, gradually add olive oil.
  6. Season with salt and pepper.
  7. Toss together all ingredients.
  8. Finish with shaved pecorino cheese (optional).

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