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Fennel, Arugula and Strawberry Salad

4.4(19)

White balsamic vinegar is sweeter than regular but still has an acidic bite. By simmering it until it's thick and syrup-like, it becomes concentrated in both tartness and sweetness. All you need to do is drizzle it over the salad -- no dressing required! If you are craving cheese, add some crumbled goat cheese over the top. It will add a creamy touch and is great with sweet strawberries and crunchy almonds.

by Claire Robinson·published 2015-05-31

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Side Dish

Servings

4 servings

Total time

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Calories / serving

220 kcal

Ingredients (6)

serves

1 cup white balsamic vinegarwhite-balsamic-vinegar
1 large fennel bulb with frondsfennel
3 ounces (about 4 cups) baby arugulaarugula
1 cup sliced almonds, toastedalmond
Kosher salt and freshly ground black peppersalt-and-pepper
1 pint strawberries, hulled and quartered lengthwisestrawberry

Instructions (2 steps)

01Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
02Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.

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