Shaved Fennel Salad
Ingredients
| 2 medium fennel bulbs, trimmed and sliced paper thin | ||
| 1 medium cucumber, sliced into paper thin coins | ||
| 1/3 cup fresh dill, tightly packed | ||
| 1/3 cup lemon juice | ||
| 1/3 cup extra virgin olive oil | ||
| kosher salt and black pepper to taste | ||
| 1/2 cup pine nuts | ||
| 3 cups arugula | ||
| 1/3 cup feta cheese, crumbled |
Directions:
- In a bowl, combine the fennel, cucumbers, dill, lemon juice, olive oil, salt and pepper to taste.
- Set aside to marinate for 20 minutes.
- Prior to serving, preheat oven to 350 degrees. Place pine nuts on a baking sheet and toast for about 10 minutes, shaking halfway through until fragrant and golden brown.
- When ready to serve, place arugula in a large bowl and pour all of the fennel mixture on top.
- Toss gently, but evenly.
- Adjust taste with more dressing.
- Serve topped with roasted pine nuts and feta cheese crumbles.
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