Arugula, Fennel, and Apricot Salad
Yield
6 Servings
Prep time
15 mins
Course
Salads
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free
Source

Adapted from www.bonappetit.com

Ingredients

2 Twhite balsamic vinegar
2 Tshallot (minced)
3 Tolive oil
5 ozarugula (rinsed and dried)
1 fennel bulb (large, very thinly sliced, plus 1 tbsp. chopped fronds)
6 apricots (large, pitted, sliced)
1⁄4 cpistachios (shelled, unsalted)

Instructions

In a medium bowl, whisk together the vinegar and the shallot. Slowly whisk in the olive oil. Season to taste with salt and pepper, then stir in the chopped fennel fronds.

Arrange the arugula, sliced fennel and sliced apricots in a large bowl. Drizzle dressing over salad and toss to coat. Serve sprinkled with pistachios.

Adapted from www.bonappetit.com