Shaved Fennel, Nectarine and Arugula Salad
This summery salad is a beautiful medley of the season’s brightest flavors. Thinly sliced nectarines, crisp arugula with its slight bite, shaved fennel and hearty parmesan cheese are dressed effortlessly with California Olive Ranch’s Lemon Balsamic Vinaigrette. The flavor’s are as refreshing and tantalizing as they are beautiful. Top with nasturtiums or other edible flowers for an extra summery feel!
Ingredients
- 4 cups baby arugula
- 1/2 bulb of fennel, ends removed and thinly shaved
- 2 ripe nectarines or peaches, very thinly sliced
- 1/4 cup California Olive Ranch Lemon Balsamic Vinaigrette
- 1/3 cup freshly shaved parmesan
- Nasturtiums or other edible flower for topping- optional
- Crack of pepper
- Pinch of salt
Instructions
- To a large salad bowl or plate, add all baby arugula in an even layer
- Top arugula with shaved fennel, sliced nectarines, shaved parmesan, pepper, salt and California Olive Ranch Lemon Balsamic Vinaigrette. Toss gently.
- Top salad with nasturtium or other edible flower if using.
- Best served immediately.
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