Fennel Salad with Goat Cheese and Pine Nuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted
Instructions:
Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.
