Salad of Fennel, Shaved Brussels Sprouts and Arugula

This flavorful salad from Essensia executive chef julie Frans showcases fennel and other South Florida greens in season.
Photography By Alfredo Añez | January 01, 2015


Preheat oven to 350 degrees. Saute fennel in olive oil until it is softer and shiny, just starting to caramelize. Remove and cool. Holding the brussels sprout on its side, slice down from the top to make very fine shavings. When you get to the base, discard the bottoms. You should come out with about 8 ounces of shredded sprouts. Coat goat cheese disks in crushed hazelnuts and place on baking sheet. Bake for several minutes until warmed throughout. Remove and set aside. Make vinaigrette: Combine all ingredients in a blender and blend. Stir in poppyseeds – do not blend. Combine the fennel, Brussels sprouts, arugula, cranberries, toasted hazelnuts, bacon, parsley, salt and pepper and dressing. Toss well (by hand works best). Divide among four plates. Top each with a warm goat cheese disk.

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  • 1 large fennel bulb, diced
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts
  • 4 ounces goat cheese, divided into 4 1-oz. disks
  • 2 ounces crushed hazelnuts
  • 3 ounces arugula, lightly chopped
  • 2 ounces dried cranberries
  • 4 ounces toasted hazelnuts, chopped
  • 4 ounces bacon, cooked until crispy and finely chopped
  • Large pinch minced parsley
  • Sea salt and fresh pepper
Poppyseed Vinaigrette
  • 3 large shallots
  • 2 tablespoons Dijon mustard
  • 1 cup olive oil
  • 1/2 cup white balsamic vinegar
  • 1/3 cup honey
  • Salt and pepper
  • 2 tablespoons poppyseeds
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