Ingredients
- 4 cups arugula
- 1 fennel bulb, halved, cored and sliced as thinly as possible
- 1 cup halved red grapes
- 2 teaspoons red wine vinegar
- 3 tabelspoons extra-virgin olive oil
- Handful roasted cashews
- Shaved Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
Description
Arugula Fennel Salad - The Huffington Post
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