Boistfort Valley Farm
Community Supported Recipe Box

Arugula, Fennel, and Apricot Salad

ingredients

  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 1 5-ounce container arugula leaves
  • 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
  • 6 large apricots, pitted, sliced
  • 1/4 cup unsalted natural pistachios

procedure

dish: salad
season: summer

Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

Bon Appétit, June 2010, by Jeanne Kelley

BoistfortValleyFarm.com/recipes