This is a great salad for the summer. Very refreshing. Fennel is so good for you. It is high in Iron and has also been proven to aid in digestion. It normally has quite a strong anise flavor but in the recipe you soak it in the dressing and it takes some of the bitterness away and just provides a crisp, freshness in contrast to the peppery flavor of the arugula.
Ingredients
Arugula
Red seedless grapes
Goat cheese (or Gorgonzola cheese)
1 fennel bulb ( green removed and sliced into 1/4 inch slices)
Dressing
1/4 cup White wine vinegar
1 Tablespoon Apricot preserve
1/2 shallot (chopped very fine)
1/2 cup of Olive oil
1 teaspoon of Dijon mustard
Whisk dressing together. Place sliced fennel in the dressing and let sit for at least 30 mins.
Mean while, slice grapes in half lengthwise. Toss greens, grapes and cheese together. After the fennel has marinated for at least 30 mins add fennel and dressing. Adjust how much dressing you add by how much dressing you prefer. you don't want to drench the greens or it will take away the crispness of the salad.
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