Fennel Salad

SERVES: 4 AS A SIDE
TIME: 30-40 MINS

INGREDIENTS

  • 2 medium size beets, shaved thin on a mandolin
  • 1 tbsp extra-virgin olive oil
  • 4 packed cups arugula, washed and dried
  • 1 small fennel bulb, shaved on a mandolin or thinly sliced
  • 1/2 cup pomegranate seeds
  • handful toasted almonds
  • sprinkle fresh herbs (hyssop, fennel herb) – optional • 8 slices of prosciutto

LEMON VINAIGRETTE

  • 2 tablespoons extra-virgin olive oil
  • 1 tbsp dijon mustard
  • juice of 1 lemon (approx. 2 tablespoons)
  • salt and pepper to taste

METHOD

  1. Preheat oven to 350 Degrees F. In a bowl, toss thinly sliced beets with olive oil and place in a single layer on a baking sheet (you may need two). Bake for 15 minutes, ip, and bake for an additional 15 until edges are crisp.
  2. Remove from oven, blot excess oil and set aside to cool. In a large serving bowl, combine arugula, shaved fennel, pomegranate arils, and toasted almonds with lemon vinaigrette. Top with fresh herbs, slices of prosciutto, and cooled beet chips. Serve immediately.