Arugula, Fennel and Pear Salad with Walnuts and Goat Cheese
This pretty salad is a meal in itself, serve with Roan Mills baguette and a glass of crisp white wine for a simple and satisfying meal.
Ingredients
Serves 6 to 8 people
- 6 cups lightly packed Kenter Canyon Farms arugula leaves
- 1 large fennel bulb, trimmed (reserve fronds) very thinly sliced.
- 2 pears, cored and sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- 3 tablespoons walnut oil
- 8 ounces goat cheese, crumbled
- 1/3 cup toasted walnuts
Preparation
Prep: 15 min • Ready in: 15 min
Combine arugula, fennel and pears in a large salad bowl. Whisk vinegar and shallot in a small bowl. Gradually whisk in oil and season dressing with salt and pepper. Add dressing to salad and toss well. Divide salad among plates. Sprinkle with goat cheese and walnuts and serve.
Recipe from the Kenter Canyon Farms test kitchen