Wild Baby Arugula Salad Recipe
Hearts of Palm, Fennel, Avocado, Balsamic Vinaigrette
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Ingredients
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Salad Base
Balsamic Vinaigrette
Method
Salad Preparation
- 1
Prepare the Arugula
In a large bowl, add the wild baby arugula. Rinse it under cold water and gently pat it dry with a clean kitchen towel or paper towels.
- 2
- 3
Prepare the Fennel
Remove the outer layers of the fennel bulb. Cut it in half and slice thinly using a sharp knife or a mandoline. Add the sliced fennel to the salad bowl.
- 4
Vinaigrette Preparation
- 5
Make the Balsamic Vinaigrette
In a small bowl or jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper. Whisk or shake well until the mixture is fully emulsified.
Combine and Serve
- 6
Dress the Salad
Drizzle the balsamic vinaigrette over the salad ingredients in the bowl. Toss gently to combine, ensuring everything is evenly coated with the dressing.
- 7
Serve
Transfer the salad to a serving platter or individual plates. Serve immediately as a refreshing appetizer or side dish.
