Arugula, Fennel, and Apricot Salad

Name: Arugula, Fennel, and Apricot Salad
Yield: 4 servings
Ingredients: 1 2 tablespoons white balsamic vinegar; 1 2 tablespoons minced shallot; 1 3 tablespoons extra-virgin olive oil; 1 1 5-ounce container arugula leaves; 1 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds; 1 6 large apricots, pitted, sliced; 1 1/4 cup unsalted natural pistachios

From the kitchen of Carly

Peppery arugula meets crisp fennel and juicy apricots in a salad that balances sweet, savory, and subtle licorice notes. A white balsamic vinaigrette ties everything together, while toasted pistachios add crunch and richness. Light enough for lunch, elegant enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons white balsamic vinegar
12 tablespoons minced shallot
13 tablespoons extra-virgin olive oil
11 5-ounce container arugula leaves
11 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
16 large apricots, pitted, sliced
11/4 cup unsalted natural pistachios

Instructions

Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.