Monday, 16 May 2016

A new adventure means trying out new recipes

Arugula,Fennel,& Mandarin Salad

1/4 cup toasted pine nuts. If you have walnuts or pecans they would be great too
8 cups of arugula or any baby greens you happen to like
1/2 a fennel bulb thinly sliced
8 slices of prosciutto or you could use some chicken breast (slice strips in half)
2 cans of mandarin segments  drain off syrup
1/4 cup of dried cranberries or cherries
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
pinch salt and pepper

Toast pine nuts in a dry skillet 2-3 mins  watch they don't get too dark.
Use a large platter for family style or 6-8 small plates. We do a lot of family style at our house.

Lay out your greens,fennel (I toss together first) on the platter, arrange the prosciutto,mandarins around the greens, sprinkle on the pine nuts and cranberries.
in a small vessel mix together your olive oil,honey,red wine vinegar,salt and pepper.
drizzle on salad just before serving,

So good,so easy