Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps


For the Crisps 1 cup grated parmigiano reggiano 1 tablespoon fennel seed For the Salad 16 oz Arugula's washed 1 bulb Fennel thinly sliced and feathery fronds reserved 10 sundried tomato thinly sliced For the Dressing 3 tablespoons of your best Balsamic vinegar 6 tablespoons Olive Oil ½ teaspoon Dijon mustard 1 tablespoon Honey Salt & Pepper to taste


For The CrispsPreheat Your Oven To 375 Degrees. Mix The Grated Cheese And Fennel Seeds Together, Then Sprinkle Onto A Parchment Or Silicon Lined Baking Sheet, Forming A Thin Even Layer. Bake Until Golden And Crispy. Cool Then Break Into Bite-sized Pieces.

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