For the Crisps:
Preheat your oven to 375 degrees.
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:
Toss the arugula, sliced fennel, feathery fennel fronds and sun-dried tomatoes together in a large salad bowl.
For the Dressing:
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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