Fresh fennel adds just the right amount of anise to this easy but elegant salad, and Medjool dates sweeten the deal.
Ingredients
- 1-2 bulbs fennel, (about 2 cups), chopped thin, plus a few feathery fronds for garnish
- 3 cups arugula, loosely packed
- 6 Medjool dates pitted and chopped
- ¼ cup toasted pistachios
- 2 tablespoons walnut or olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon agave
- 1 teaspoon cider vinegar
- Freshly ground pepper
About this recipe
Serves 4
Instructions
In a large salad bowl, combine chopped fennel and arugula leaves. Add the chopped dates and pistachios. In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad. Top with a good grind of pepper. Toss to combine. Garnish with a few fennel fronds.
