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Arugula, Fennel, and Apricot Salad

By Jeanne Kelley

4.4

(9)

Image may contain Plant Food Produce and Vegetable
Arugula, Fennel, and Apricot SaladPatricia Heal

A V-slicer or mandoline is the perfect tool for thinly slicing the fennel. The fresh apricots add a nice sweetness to the salad, but feel free to skip them if they're not available in your area.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 tablespoons white balsamic vinegar
2 tablespoons minced shallot
3 tablespoons extra-virgin olive oil
1 5-ounce container arugula leaves
1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
6 large apricots, pitted, sliced
1/4 cup unsalted natural pistachios

Preparation

  1. Step 1

    Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

    Step 2

    Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

TagsSaladArugulaLeafy GreensVegetableFennelRoot VegetableApricotStone FruitFruitPistachioNutSideStarterLunchDinnerVeganVegetarianDairy FreeGluten FreeRawQuickEasyNo-CookSummerBon Appétit
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