Beansandyoga

Practical, healthful eating and living.

Can you bring that again? Arugula, Fig & Fennel Salad October 29, 2009

FigsThe 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.”

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s