Fennel is a crunchy, sweet vegetable that originated in the Mediterranean. It’s packed with fiber, vitamin C and calcium. And fennel can be eaten raw, baked, roasted, or sautéed.

Check out this delicious recipe from our friends at the Peachtree Road Farmers Market. 

Ingredients

Serves 4 – 6 

• 2 small bunches or 8 ounces of arugula
• 1 medium fennel bulb, bulb separated from stems and leaves
• 6 ounces goat cheese
• 6 ounces walnuts, toasted
• fig preserve vinaigrette

Cut fennel bulb in half, core, slice thinly, rinse, dry and set aside. Reserve about 1/2 cup of fennel leaves for salad. Wash, dry and set aside. Wash arugula, dry and set aside.

Chop walnuts coarsely, place on parchment lined baking pan and toast for 3 – 5 minutes in 300 degree oven. Set aside to cool.

Cut goat cheese into bit size pieces. Lightly roll in walnuts. Set aside.

Combine fennel, fennel leaves and arugula in bowl, transfer to serving platter or plates. Garnish with goat cheese bites. Dress salad with vinaigrette.

Fig Preserve Vinaigrette

• 6 tablespoons fig preserves
• 2 tablespoons red wine vinegar
• 3 tablespoons white balsamic vinegar
• 8 tablespoons extra virgin olive oil
• pinch of salt
• pepper to taste

Combine all ingredients in bowl and whisk thoroughly. Dress salad. Store any extra vinaigrette in glass jar.

Note: Dressing can be made in advance and stored in refrigerator for up to a week.

For more great recipes, click here. 

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