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Apricot and fennel salad

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Ingredients for 4 servings:

  • 4 bulbs of fennel
  • 400 g apricot(s), fresh, ripe
  • 100 g arugula
  • 5 tbsp Balsamic vinegar bianco
  • 4 tbsp olive oil
  • some salt and pepper from the mill
  • 1 tsp honey
  • 1 tsp, heaped mustard, mild

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity starter or light main course

Clean the fennel, halve it lengthwise, remove the stalk in a wedge shape, and slice or grate the bulbs into fine strips. Pit the apricots and cut them into thin wedges. Clean and wash the arugula, carefully spin it dry, and roughly tear it to size. Mix the balsamic vinegar with olive oil, mustard, and honey and season with salt and pepper. Place the fennel, arugula, and apricots in a large bowl and toss with the dressing. Serve on 4 plates. Tip for non-vegetarians: If you like, you can serve the salad with Parma ham.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Apricot and fennel salad

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