Arugula, Fennel, And Apricot Salad
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
61
Spice
61
Sweetness
53
Sourness
36
mins
Prep time (avg)
2.8
Difficulty
Ingredients:
2 tbsps
Balsamic Vinegar (white)2 tbsps
Shallot (minced)3 tbsps
Extra-Virgin Olive Oil6 large
Apricot (pitted, sliced)Directions:
1
Whisk vinegar and shallot in medium bowl
2
Gradually whisk in oil
3
Season dressing to taste with salt and pepper
4
Place arugula, sliced fennel, and apricots in large bowl
5
Whisk chopped fennel fronds into dressing
6
Drizzle dressing over salad and toss to coat evenly
7
Season to taste with salt and pepper
8
Transfer salad to large serving bowl
9
Sprinkle pistachios over and serve
10
Whisk vinegar and shallot in medium bowl
11
Gradually whisk in oil
12
Season dressing to taste with salt and pepper
13
Place arugula, sliced fennel, and apricots in large bowl
14
Whisk chopped fennel fronds into dressing
15
Drizzle dressing over salad and toss to coat evenly
16
Season to taste with salt and pepper
17
Transfer salad to large serving bowl
18
Sprinkle pistachios over and serve