Pecan, Fennel and Arugula Salad

Filled with ingredients that can all hold their own, fennel, arugula, strawberries and pecans, this summer salad may seem like a study in opposites, but when you put them all together, heaven!

Ingredients

1 fennel bulb

16 ounces arugula

1 cup Farm Fresh Nuts Pecan Halves, toasted

1 cup strawberries, halved

 juice of half an orange, approx. 1/4 cup

2 tablespoons balsamic vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon mustard

4 ounces pecorino cheese, shaved (optional)

2 tablespoons lemon juice

1 large bowl ice water

Directions

Prepare the salad: Using a mandolin, shave fennel bulb.

Soak in ice water with lemon juice for 15 minutes, drain or spin dry.

Pick the fennel fronds and combine with arugula, shaved fennel bulb, strawberries and pecans.

Prepare the vinaigrette: Combine orange juice with balsamic vinegar and mustard.

Whisking continuously, gradually add olive oil.

Season with salt and pepper.

Toss together all ingredients.

Finish with shaved pecorino cheese (optional).