The last two years I’ve had special requests to bring this salad to Thanksgiving. The fresh fennel is the perfect compliment to turkey. The figs and arugula dress up the table, and after mashed potatoes, sweet potatoes, creamed green beans and all the favorites, it’s refreshing to have something crisp and green!
ARUGULA, FIG & FENNEL SALAD
1 quart fresh arugula leaves or spring salad mix
1 or 2 tablespoons walnut oil (or olive oil)
1 or 2 tablespoons bland vegetable oil
1 or 2 tablespoons raspberry vinegar
1 fennel bulb, trimmed and thinly sliced
6 to 8 ripe figs, cut into halves
6 ounces Roquefort cheese or blue cheese, broken into bite-sized bits
1/2 to 2/3 cup walnut bits or halves, toasted
Optional: 1 to 2 tablespoons chopped fresh chervil
Place the greens in a salad bowl. Toss with the oils and vinegar. Arrange the fennel and figs on top and scatter the cheese and toasted walnuts over all. Top with chopped fresh chervil, if using.
From “The San Francisco Chronicle Cookbook.”