SALAD TOMATO, FENNEL AND ARUGULA SALAD WITH GOAT CHEESE DRESSING

By Coo1

Ingredients

• 2 oz soft goat cheese, room temp
• 1 cup buttermilk
• 2 TBS plus 1 tsp. EVOO
• 1 TBS mayo
• 1 TBS fresh lemon juice
• 2 TBS thinly sliced chives
• kosher salt and ground black pepper
• 1/4 lb baby arugula leaves
• 1 large or 2 small bulbs fennel, stalks trimmed, outer layer r emoved and cored
• 1 pint various heirloom cherry tomatoes cut in half (or substitute 3 medium heirloom tomatoes ut into bite-size pieces, abt two cups.

Details

Servings 4

Preparation

Step 1

In food processor, blend goat cheese, buttermilk, 2 tbs olive oil, mayo and lemon juice until smooth. Trnsfer to a medium bowl and stir in the chives. Season to taste with S&P.

Put arugula in large bowl. Using mandoline set at very thin setting or vegetable peeler, shave fennel and add to argula. Toss with enough dressing to just coat the salad. Season to taste with s&p. Divide salad among 4 large salad plates and mound slightly. Toss tomatoes in a bowl with remaining 1 tsp olive oil and S&P, scatter on salads. Serve immediately, passing the remaining dressing at the table.