Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds
Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds
Serves 1-2
Ingredients:
- 2 handfuls arugula
- 1 rhubarb stock, thinly sliced
- 1 fennel bulb, thinly sliced
- A small piece of spring onion, thinly sliced
- 2 tsp red wine vinegar
- 1 tsp honey
- 1TB Luke’s Extra Virgin Olive Oil
- Salt to taste
- Parmesan or pecorino cheese
- 1/4 cup Luke’s Roasted Salted Almonds, roughly chopped
Steps:
- Whisk together honey and red wine vinegar. Stir in sliced rhubarb and allow to sit while you prepare the rest of the salad.
- Toss together arugula, spring onion, fennel, rhubarb with all its juices, olive oil and salt in a bowl. Plate and garnish with almonds and cheese. Enjoy!
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