Arugula and Fennel Salad w/Fig Preserve Vinaigrette

Recipe by Lisa Rochon

Serves 4 – 6

2 small bunches or 8 oz Arugula
1 medium sized Fennel Bulb, bulb separated from stems and leaves
6 oz Goat Cheese
6 oz Walnuts, toasted

  1. Cut Fennel bulb in half, core, slice thinly, rinse, dry and set aside.
  2. Reserve about 1/2 cup of Fennel leaves for salad. Wash, dry and set aside.
  3. Wash Arugula, dry and set aside.
  4. Chop Walnuts coarsely, place on parchment lined baking pan and toast for 3 – 5 minutes in 30 degree oven. Set aside to cool.
  5. Cut Goat Cheese into bit size pieces. Lightly roll in Walnuts. Set aside.
  6. Combine Fennel, Fennel leaves and Arugula in bowl, transfer to serving platter or plates. Garnish with Goat Cheese bites.
  7. Dress salads with Vinaigrette.

Fig Preserve Vinaigrette

6 Tablespoons Fig Preserves
2 Tablespoon Red Wine Vinegar
3 Tablespoon White Balsamic Vinegar
8 Tablespoons Extra Virgin Olive Oil
Pinch of Salt
Pepper to Taste

  1. Combine all ingredients in bowl and whisk thoroughly.
  2. Dress salad. Store any extra vinaigrette in glass jar.

Note: Dressing can be made in advance and stored in refrigerator for up to a week.