Arugula Fig & Fennel Salad
Serves 4
(recipe from For the Love of Salad, by Jeanelle Mitchell)
- 6 cups baby arugula
- 1/2 small fennel bulb, cored & sliced paper thin
- 6 fresh ripe figs, quartered
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- sea salt & freshly ground pepper
- shaved Parmesan cheese
Divide the arugula among 4 salad plates. Arrange fennel and figs on top of arugula. Whisk oil and lemon juice in a small bowl and season with salt & pepper to taste. Drizzle vinaigrette over salads and garnish with shaved Parmesan.