Fennel and blueberry salad
Prep time 10 min
Total time 15 min
Serves 4 portions
Do you ever add fruits to your salad? I do, it gives it flavor, freshness and color!
Today, I suggest you marry fennel with a seasonal fruit: blueberry. A simple salad, fresh and full of flavor. Yum!
1 large fennel
4-5 handfuls of aragula
1 cup of blueberries
1/2 cup of pine nuts
1/3 cup of Parmesan cheese, cut into strips
1 shallot
3 tablespoons of white balsamic vinegar
4 tablespoons of olive oil
salt and pepper
Instructions
- In a heated skillet over medium heat, toast the pine nuts.
- Prepare the dressing in a bowl: mince the shallot and mix with the salt, pepper, vinegar and oil.
- Slice the fennel into thin strips.
- In a bowl, combine fennel, arugula and dressing.
- With a peeler, coarsely grate a bit of parmesan.
- Add pine nuts, blueberries and parmesan and toss again gently.
- Style with some fennel leaves.
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