Arugula and Fennel Salad with Apple and Parmesan
We had this after dinner which would replace the traditional cheese and
fruit course. Because of the strong flavor of the parmesan cheese, this goes
well with any Italian red.
Ingredients:
2 tablespoons walnut oil
1 tablespoon extra virgin olive oil
1 tablespoon Shery wine vinegar
1 small shallot
2 small fennel bulbs, quartered, cored and thinly sliced (about 4 cups)
1 large Fuji apple, unpeeled, cored and thinly sliced
2 cups (packed) arugula leaves
1/4 cup chopped fresh italian parsley
1 cup thinly shaved parmesan cheese
In a food processor, combine the oils, vinegar and shallot and process to make a
salad dressing. (I found that the amount of the salad dressing was not enough
for this salad; I doubled the recipe and it was a perfect amount - I do not like
my salads drenched, either - it was enough to coat.)
Toss the fennel, apple, arugula, and parsley in a large bowl with the dressing
to coat. Top with shaved parmesan and serve.