Shaved Fennel Salad with Dill, Arugula, and Walnuts

By á-2825

Ingredients

• 2 small bulbs fennel, trimmed, cored, and thinly shaved (about 3 cups)
• 1 1/4 cups thinly sliced zucchini (1 medium)
• 2/3 cup coarsely snipped fresh dill
• 1/4 cup lemon juice
• 1/4 cup walnut oil or olive oil
• 1 teaspoon honey
• 1/4 teaspoon salt
• 6 cups arugula
• 1/2 cup chopped walnuts, toasted*
• 1/3 cup crumbled feta cheese

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from Www.bhg.com

Preparation

Step 1

1. In a medium bowl combine fennel, zucchini, and dill. For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt. Cover and shake well to combine. Add dressing to fennel mixture; toss to coat. Marinate at room temperature for at least 20 minutes or up to 1 hour.
2. To serve, place arugula in a large serving bowl. Add undrained fennel mixture. Toss gently to combine. Sprinkle with walnuts and feta cheese.