Shaved Fennel Salad with Cucumber and Feta
Ingredients
| 2 medium fennel bulbs, trimmed and sliced paper thin | ||
| 1 medium cucumber, sliced into paper thin coins | ||
| 1/3 cup tightly packed fresh dill, chopped | ||
| 1/3 cup lemon juice | ||
| kosher salt and black pepper to taste | ||
| 1/3 cup extra virgin olive oil | ||
| 1/2 cup pine nuts | ||
| 3 cups arugula | ||
| 1/3 cup feta cheese crumbled | ||
| drizzle of honey |
Directions:
- In a bowl, combine the fennel, cucumber, dill, lemon juice, salt and pepper.
- Set aside and let marinate for about 20 minutes.
- Prior to serving, preheat oven to 350 degrees and place the pine nuts on a baking sheet and toast for about 10 minutes or until golden brown.
- When ready to serve, place arugula in a large bowl and pour all of the fennel mixture on top. Gently toss.
- Adjust the seasoning with more dressing and a drizzle of honey.
- Top with the toasted pine nuts and crumbled feta cheese.
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