Arugula, Fennel, and Apricot Salad
By: April 02, 2011

A V-slicer or mandoline is the perfect tool for thinly slicing the fennel. The fresh apricots add a nice sweetness to the salad, but feel free to skip them if they're not in season.


* 2 tablespoons white balsamic vinegar * 2 tablespoons minced shallot * 3 tablespoons extra-virgin olive oil * 1 5-ounce container arugula leaves * 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds * 6 large apricots, pitted, sliced * 1/4 cup unsalted natural pistachios


Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

Servings: 6-8
Yield: small bowls
Main Ingredient: arugula, apricots
Categories: european, salad,