Fennel and Arugula Salad with Lemon Vinaigrette
This simple spring salad is a little peppery from the arugula, a little crunchy from the pine nuts and fennel, and just the right amount of creamy from the citrus dressing that brings it all together.
Ingredients
Ingredients for salad
- 2-3 small fennel bulbs
- 12 oz arugula
- ⅓ cup pine nuts
- flaky sea salt and freshly ground black pepper
Ingredients for Lemon Vinaigrette
- ¼ cup fresh lemon juice
- ¼ cup white balsamic vinegar
- 2 teaspoon coconut nectar
- 1 teaspoon kosher salt
- ½ cup olive oil
Instructions
For the salad
- Prepare the fennel: Trim away any large extending from the bulb. Half each bulb vertically and trim away the triangular core at the center of the bulb. Then, shave the fennel using a mandolin.
- Place the arugula and fennel in a large bowl and season with a few pinches of flaky sea salt.
- Toast pine nuts in a cast iron pan over medium heat until golden and fragrant. Add them to the bowl and toss gently to combine.
- Add just enough of the dressing to lightly coat the delicate ingredients. Then use your hands (or utensils) to give it a good mix and enjoy!
For the lemon vinaigrette
- In a medium bowl, whisk together the lemon juice, vinegar, coconut nectar and salt.
- Whisk in the olive oil until the dressing is emulsified.
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