Arugula, Fennel and Apple Salad

 ARUGULA, FENNEL AND APPLE SALAD

(serves 4 to 6)

1. 2 small fennel bulbs, quartered, cored, thinly slice (about 4 cups)
   
2. 1 large Fuji apple (or Granny Smith), unpeeled, cored, thinly sliced
   
3. 2 cups packed washed and dried arugula leaves
   
4. 1/4 cup chopped Italian parsley
   
5. 1 cup thinly shaved Parmigianao-Reggiano cheese
   
6. 1/3 cup lightly toasted and skinned hazelnuts
   

• 3-4 tablespoons extra-virgin olive oil
  
• Salt and freshly ground black pepper
  
• 1 small shallot, minced
  
• 1 tablespoon Sherry wine vinegar
  

Mix the vinegar and shallot together in a small bowl.

Lightly mix fennel, apple, arugula and parsley together in a large bowl.

Then toss with enough extra-virgin olive oil to lightly coast the leaves.

Sprinkle with salt and freshly ground black pepper to taste. Toss.

Add the vinegar and shallot mixture and toss to coat. Adjust the seasoning if necessary.

Place the salad on plates and sprinkle with the toasted hazelnuts and shave cheese.

Thanks to Christine Hickman for this refreshing. light salad.

Comments

[Beatrice]

This sounds delicious -- and like a great salad for winter.