Arugula and Parmesan Salad

I really don’t like a lot of Arugula, and I do prefer this recipe with the substitution. But this combination of flavors is really tasty.

  • 1 lb. baby arugula (may substitute small spinach leaves, plus ¼ cup water cress for bite)
  • 2 tablespoons fresh fennel leaves, finely chopped
  • 2 chive blossoms, separated
  • 4 oz shaved Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 6 tablespoons hazelnut oil
  • 2 tablespoons white balsamic vinegar

Mix arugula, chive blossoms and fennel in large bowl. Add ½ Parmesan cheese. Toss lightly, so as not to bruise leaves. Mix dressing and pour over greens. Top with remaining Parmesan cheese.

 

by Sandra Merrill

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