Balsamic Fig and Fennel Salad
Servings: 4 servings
Ingredients
- Roasted Fennel:
- 1 large or 2 small bulbs of fennel
- 1- tablespoon olive oil
- ½ teaspoon salt
- Pinch of freshly ground pepper
- ½ teaspoon fresh diced or crumbled dry rosemary
- ½ teaspoon fennel seed
- Dressing:
- 2 teaspoons good quality balsamic vinegar
- 3 teaspoons red wine vinegar
- 1- teaspoon agave nectar or honey
- ¼ teaspoon salt
- Pinch of freshly ground pepper
- ¼ teaspoon fresh diced or crumbled dry rosemary
- ¼ cup extra virgin olive oil
- Salad:
- 3 cups baby arugula washed and spun dry
- 3 cups red lettuce torn into bite size pieces, washed and spun dry
- 6 figs washed and quartered
- 2 ounces crumbled goat cheese
- ¼ cup lightly toasted pistachio nuts
Instructions
- Heat the oven to 375° F. Slice the fennel into thin wedges, about ¼-inch, through the stem end and leaving intact; this will hold the fennel wedges together. Toss the fennel wedges with the olive oil and combined spices to coat. Spread the fennel slices on an oiled or parchment lined baking sheet and roast until tender, about 20-25 minutes. Set aside to cool.
- For the dressing, whisk together all ingredients except the olive oil. When well combined, slowly drizzle the oil into the mixture and whisk until emulsified.
- Combine the lettuces in a large bowl and toss with half the dressing. Spread the lettuce out in a shallow serving dish. Arrange the roasted fennel wedges and quartered figs attractively on top of the lettuce. Scatter the goat cheese crumbles and pistachio nuts evenly over the salad. Drizzle with remaining dressing or serve on the side for guests to add as desired.