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Ingredients
For 6 Serving(s)
arugula-fennel-and-apricot-salad
- 2 T white balsamic vinegar
- 2 T shallot
- 3 T olive oil
- 5 oz arugula
- 1 fennel bulb
- 6 apricots
- 1/4 c pistachios
Arugula, Fennel, and Apricot Salad Directions
- 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.