FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS

Fennel Salad with Goat Cheese and Pine Nuts image

Provided by Valerie Bertinelli

Time 20m

Yield 2 servings as a main dish; 4 servings as a side dish

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted

Steps:

Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.

Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams