Arugula Salad with Fennel

Ingredients

• 1 bulb fennel
• 75 g arugula (1 bunch)
• 1 Mini Cucumber
• 30 g Parmesan
• 2 tbsp balsamic vinegar
• 1 tsp Honey
• Salt
• Pepper
• 4 tbsp olive oil

Instructions

1. 1.

   Wash and trim the fennel, removing most of the stem. Chop the fine green leaves.

2. 2.

   Slice the fennel on a mandoline into very thin rounds.

3. 3.

   Clean, wash, and pat dry the arugula.

4. 4.

   Peel the cucumber, halve it lengthwise, pit with a teaspoon, and dice finely.

5. 5.

   Grate the parmesan into shavings with a microplane.

6. 6.

   Whisk together balsamic vinegar, honey, salt, pepper, olive oil, and fennel greens to make a vinaigrette; fold in the cucumber cubes.

7. 7.

   Toss fennel and arugula with the dressing, plate, and sprinkle with parmesan and pepper.