Arugula, Fennel, and Apricot Salad

Serving size:
 6 Servings


    • 2 T
    • white balsamic vinegar
    • 2 T
    • shallot (minced)
    • 3 T
    • olive oil
    • 5 oz
    • arugula (rinsed and dried)
    • 1
    • fennel bulb (large, very thinly sliced, plus 1 tbsp. chopped fronds)
    • 6
    • apricots (large, pitted, sliced)
    • 1⁄4 c
    • pistachios (shelled, unsalted)
15 minutes
Ready in
15 minutes


This amazing salad couldn't be easier!

Adapted from


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.


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