Arugula Salad with Fennel, Pine Nuts, Pear and Avocado

Arugula Salad with Fennel, Pine Nuts, Pear and Avocado

Makes: 4 to 6 servings

6 ounces arugula, cleaned

1/2 cup pine nuts, toasted

1/4 fennel bulb, trimmed and thinly sliced

1 pear, peeled and cored and very thinly sliced

1 avocado, peeled and cut into dice or thinly sliced

Balsamic vinaigrette (see recipe)

1. Place the arugula and pine nuts in a large salad bowl.

2. Cut fennel bulb quarter in half lengthwise, then cut away the core. Using a mandoline or sharp knife, shave the fennel lengthwise into paper-thin slices. Shave or thinly slice the pear.

3. Add fennel, pear and avocado to the bowl. Drizzle balsamic dressing into the bowl, and season with pinches of salt and pepper, to taste. Toss the salad gently, mixing well. Taste for seasoning.

4. Transfer the salad to individual salad plates. Serve immediately.

Balsamic Vinaigrette

Makes: 3/4 cup

Note: This vinaigrette is my stand-by dressing to brighten up any variety of salad greens. Keep refrigerated. Remove from fridge one hour before using and shake up to mix the ingredients.

1 medium shallot, finely chopped

1 medium garlic clove, minced

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

3 tablespoons red wine vinegar

3/4 cup extra-virgin olive oil

Salt and freshly ground pepper, to taste

1. Combine shallots, garlic, parsley, chives, Dijon mustard, lemon juice and red wine vinegar in a medium bowl and whisk until well blended. (Or place in a food processor fitted with the steel blade and process until well blended).

2. Slowly pour the olive oil into the bowl, whisking continuously (or processing) until blended. Add salt and pepper; taste for seasoning.