Recipe for an arugula salad with fennel, pine nuts with a citrus and olive oil vinaigrette by Chef Holly Smith, Cafe Juanita, Seattle
I love the combination of the fennel with the arugula in this Roasted Beet & Arugula Salad. Salad ingredients includes goat cheese, arugula, fennel, horseradish, potatoes and balsamic vinegar. This would make an excellent main course salad with about 360 calories per serving.
Traditionally this would be made using spaghetti but you can make it with penne as well.