Arugula Salad Recipe

Preparation Steps

1. 1

   Roast the Fennel

   Preheat your oven to 400°F (200°C). Cut the fennel bulb into wedges and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 25-30 minutes, until caramelized and tender.

2. 2

   Candied Walnuts

   In a skillet over medium heat, combine walnuts, 2 tablespoons of honey, and a pinch of salt. Stir frequently for about 5-7 minutes until the walnuts are toasted and caramelized. Remove from heat and let cool.

3. 3

   Prepare the Vinaigrette

   In a small bowl, whisk together the remaining 2 tablespoons of honey, olive oil, apple cider vinegar, salt, and black pepper until well combined.

4. 4

   Assemble the Salad

   In a large bowl, combine arugula, thinly sliced apple, roasted fennel, and candied walnuts. Crumble goat cheese on top and drizzle with the lavender honey vinaigrette. Toss gently to combine.

5. 5

   Serve

   Divide the salad into serving plates and enjoy fresh!