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Strawberry Arugula Salad

Course Salad
Author adapted from "Root to Leaf" by Steven Satterfield

Ingredients

  • 6 cups baby arugula
  • 6 tablespoons rhubarb vinaigrette recipe follows
  • kosher salt
  • 1 cup strawberries sliced
  • 4 oz. fresh sheep's milk cheese
  • 1/4 cup sliced almonds toasted
  • fennel pollen or fennel shaved

Instructions

  • Place arugula in a large bowl. Drizzle the rhubarb dressing along the sides of the bowl. Gently toss the arugula with your hands to coat the leaves. Divide the salad among 4 bowls, top with strawberries, cheese, nuts and a sprinkling of fennel pollen. Season with salt and pepper to taste.