Recipe for an arugula salad with fennel, pine nuts with a citrus and olive oil vinaigrette by Chef Holly Smith, Cafe Juanita, Seattle
Steak pan seared and served atop a bed of arugula tossed with a rosemary, balsamic vinaigrette
This recipe was developed by the Prosciutto de Parma® consortium. For more recipes that feature this famous specialty Italian ham please visit Parmaham.com
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.