Serves: 4
Ingredients
For the dressing:
-
1/4
cup good olive oil
-
3
tablespoons white vinegar
-
2
tablespoons water
-
1
teaspoon dijon mustard
-
2
cloves garlic, minced
-
1
teaspoon salt
-
1/4
teaspoon fresh ground pepper
For the salad:
-
1
bulb fennel, cut into 1/4 inch pieces or thinner if possible
-
1
avocado, sliced into 1/2 inch cubes
-
5
slices hearts of palm (<1 can), cut into 1/2 inch pieces
-
5
ounces arugula lettuce
-
Shaved Parmesan cheese (optional garnish)
Directions
- Whisk together the ingredients for the dressing. Set aside
- Place arugula in serving bowl(s) and top with the fennel, avocado, hearts of palm, and fresh Parmesan.
- Toss the salad with the dressing and serve immediately.