My F&W
quick save (...)

Fennel and Arugula Salad

  • FAST
  1. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1/2 teaspoon Dijon mustard
  4. 1 small shallot, minced
  5. 1 small garlic clove, minced
  6. Salt and freshly ground pepper
  7. 1/2 pound small mushrooms, stems trimmed, mushrooms halved
  8. 1/2 pound arugula, large stems discarded
  9. 1 large fennel bulb—halved lengthwise, trimmed and thinly sliced crosswise
  10. 1/2 cup crumbled fresh goat cheese
  1. In a large bowl, mix 1/4 cup of the oil with the lemon juice, mustard, shallot and garlic. Season with salt and pepper.
  2. In a large skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until any exuded liquid evaporates and the mushrooms are browned, about 8 minutes; keep warm.
  3. Add the arugula and fennel to the dressing in the bowl and toss well. Scatter the mushrooms over the salad, top with the goat cheese and serve at once.

Suggested Pairing

With the salad, try a French Sancerre or one of New Zealand's Sauvignon Blancs.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.