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Michael Smith

Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps


Ingredients

For the Crisps

  • 1 cup grated parmigiano reggiano
  • 1 tablespoon fennel seed

For the Salad

  • 16 oz arugula's washed
  • 1 bulb fennel thinly sliced and feathery fronds reserved
  • 10 sundried tomato thinly sliced

For the Dressing

Method

For the Crisps

  1. Preheat your oven to 375 degrees.
  2. Mix the grated cheese and fennel seeds together, then sprinkle onto a parchment or silicon lined baking sheet, forming a thin even layer. Bake until golden and crispy. Cool then break into bite-sized pieces.

For the Salad

  1. Toss the arugula, sliced fennel, feathery fennel fronds and sun-dried tomatoes together in a large salad bowl.

For the Dressing

  1. Whisk the balsamic vinegar, olive oil, mustard, honey and salt and pepper together until smooth. Alternatively, shake them in a covered glass jar until smooth. When you’re ready to serve the salad dress the greens, toss well and top with a handful of the Parmesan crisps.
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Recipe Rating

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