One of my favorite change-ups on the dinner table is a warm salad – it’s comforting and refreshing at the same time. Trust me! With the right ingredients and know-how, you’ll impress your loved ones with this warm, crisp, and delightful mix.
Makes 4 servings
For the Pom Vinaigrette:
1/4 cup POM juice
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
For the Salad:
1 fennel bulb
1 tablespoon canola oil
1 teaspoon sea salt
1 cup peas, fresh or frozen
3 cups arugula
1/4 cup shaved Asiago or Parmesan cheese
To make the vinaigrette:
In a small bowl, combine all the ingredients for the vinaigrette.
To make the salad:
Preheat the oven to 400°F.
Thinly slice the fennel bulb, preferably on a mandolin. Toss the slices with the canola oil, place them on a baking sheet, and sprinkle them with sea salt.
Place the fennel in the oven to roast for 30 minutes.
In the meantime, thaw the peas (if frozen) and cook as directed on the package.
In a large mixing bowl, combine the arugula, peas, and half of the roasted fennel. Toss with half of the vinaigrette.
Transfer the salad to 4 plates. Top with the remaining fennel. Using a vegetable peeler, thinly slice ribbons of the cheese over each salad. Serve the remaining vinaigrette on the side.