Arugula with Shaved Fennel, Stone Fruit & Parmesan
“This simple salad is one of my favorites and there is no better pairing than our Chardonnay to balance the bitterness of arugula in this dish. The peaches add a touch of sweetness that no one can resist.”– Joseph Carr, Founder, Josh Cellars
Excite your guests with this simple, sweet and colorful salad at your next dinner party. Try our Arugula with Shaved Fennel, Stone Fruit & Parmesan recipe if you’re looking for an alternative to romaine, spinach or kale salad. The slightly bitter arugula, fennel and salt from the Parmesan are complemented by our balanced Chardonnay. We enjoy this most with fresh peaches, but other sweet fruits will add flavor nicely.
Ingredients
- 1 small shallot, finely chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
- 8 cups of baby arugula
- 1/2 bulb fennel, trimmed and very thinly sliced, fronds reserved
- 2 peaches, nectarines or plums, sliced
- Fresh Parmesan
Directions
- In a small lidded jar or bottle, combine the shallot, olive oil, and lemon juice. Season with salt and pepper. Seal and shake well to emulsify. Taste and adjust the oil, acid, or salt and pepper.
- In a large bowl, combine the arugula, fennel, and peaches. Drizzle with a bit of the dressing, toss to coat, and taste. Add more dressing if needed.
- To serve, shave wide curls of Parmesan over the salad if desired and garnish with fennel fronds.
