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Spinach, Arugula, and Fennel Salad

24 October

Serves 4

A trio of sensations – sweet, sour, and salty – a host of exotic flavors come together.

2/3 cup pear nectar
¼ cup seasoned rice vinegar
sea salt and pepper to taste
1 fennel bulb
1 cup spinach
1 cup arugula
2 ounces thinly sliced prosciutto, julienned (optional)
4 figs, quartered through the stem end
1 ounce Parmesan cheese

1. In a small bowl, stir together pear nectar and rice vinegar. Season with salt and pepper. Set aside.
2. Cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Cut the fennel bulb in half lengthwise and cut away and discard the core. Slice crosswise paper-thin. Set aside.
3. In a bowl, combine the spinach and arugula. Add half of the dressing and toss well. Place greens on individual plates, dividing them evenly. Top the greens with the fennel, prosciutto (if using), and figs, and drizzle with remaining dressing. Using a vegetable peeler, shave thin slices from the cheese and sprinkle over the salads. Season with salt and pepper and serve.

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