Fennel Salad with a Lemon and Lavender Dressing
Ingredients:
- Arugula
- 2 fennel bulbs (thinly sliced)
- red onions (thinly sliced)
- one minced shallot
- Olive This Olive That Meyer Lemon Extra Virgin Olive Oil (6 tablesppons)
- Olive This Olive That Lavendar Balsamic (2 Tablespoons)
- toasted sliced almonds or toasted chopped hazelnuts
- pecorino cheese, shaved pieces (can use a potato peeler)
- salt and pepper, to taste
Procedures:
- Make dressing: whisk together minced shallot with 6 tablespoons OTOT Meyer Lemon Extra Virgin Olive Oil with 2 tablespoons OTOT Lavendar Balsamic
- Toss together arugula, sliced fennel and onion; add salt and pepper to taste
- Add dressing (start with 1/2 to taste – you can always increase as needed)
- Sprinkle with pecorino and hazelnuts
- Enjoy!