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Favoreats LLC

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Fennel Salad with Goat Cheese and Pine Nuts

Valerie Bertinelli
  • 20 minutes
  • Serves 2

INGREDIENTS

3 cups

Baby arugula, loosely packed leaves

1

Fennel, bulb

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

2 tbsp

Pine nuts, toasted

2 oz

Goat cheese