ARUGULA, FENNEL, AND APRICOT SALAD

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Arugula, Fennel, and Apricot Salad image

Provided by Jeanne Kelley

Categories     Salad     Side     Picnic     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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