Strawberry Arugula Salad with Fennel, Toasted Almonds, and Strawberry Champagne Vinaigrette
Sweet, juicy strawberries, crisp fennel, peppery arugula, and crunchy toasted almonds are tossed together in a sweet and elegant strawberry Champagne vinaigrette dressing for an easy weeknight side dish or festive appetizer for company.
Course
Salad
Cuisine
Gluten-Free, Vegan-Friendly, Vegetarian
Prep Time10minutes
Total Time10minutes
Servings4
AuthorJessica Levinson
Ingredients
For the Dressing:
1/2cupchopped strawberries
1/2teaspoonlemon zest
1tablespoonlemon juice
1tablespoonChampagne vinegar
2tablespoonsolive oil
1teaspoonhoney
1/4teaspoonKosher salt
Freshly ground pepper,to taste
For the Salad:
4ouncesarugula
1cupsliced strawberries
1cupthinly sliced fennel(use a mandoline if you have it)
2tablespoonsslivered almonds,toasted
Instructions
In a food processor, puree dressing ingredients from strawberries through honey. Season with salt and pepper, to taste.
In a large bowl, toss arugula, sliced strawberries, sliced fennel, and dressing. Sprinkle with toasted almonds and serve.
Recipe Notes
To toast almonds, heat in a dry skillet over medium heat, stirring occasionally, until lightly browned and fragrant. You can also toast in a toaster oven, just keep an eye on them to make sure they don't burn.