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http://www.lifestylefood.com.au/recipes/2687/arugula-and-fennel-salad-with-balsamic-vinegar-and-parmesan-crisps

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Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps

Ingredients

  • For the Crisps

  • For the Salad

  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps.

 
 

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