Fennel & Roasted Pepper Salad with Arugula & Parmesan
4
Points® value
Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
Use a vegetable peeler or mandoline to thinly shave the cheese.
Ingredients
Shallots
¼ cup(s), minced
Balsamic vinegar
¼ cup(s)
Water
3 tbsp(s), warm
Dijon mustard
4 tsp(s)
Olive oil
4 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Arugula
5 oz, about 6 c
Uncooked fennel bulb
1½ cup(s), thinly sliced
Roasted red peppers (packed in water)
1 cup(s), chopped
Parmesan cheese
¾ oz, thinly shaved
Olives
16 medium, Kalamata, pitted, thinly sliced
Fresh basil
3 tbsp(s), chopped (for garnish)