Arugula Salad with Fennel, Endive, Parmesan Cheese and Black Truffle Oil

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Bon Appetite from Sophia with Grace!

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Arugula Salad with Fennel, Endive, Parmesan Cheese and Black Truffle Oil

Course Salad
Total Time 15 minutes
Servings 4 - 5 portions

Ingredients

  • 2 white mushrooms thinly sliced lengthwise
  • 1/2 fennel root sliced into thin rings
  • 1/2 endive sliced into thin rings
  • 3 cups of arugula
  • 2 tbsp of black truffle oil
  • 1 tbsp of balsamic vinegar
  • ¼ cup of parmesan cheese shredded or sliced pieces

Instructions

  1. Combine mushrooms, fennel, endive, and arugula in a large bowl. Toss lightly. Mix truffle oil and balsamic to create dressing.

    Place salad on a plate and pour dressing evenly over salad.

Recipe Notes

Serve this salad with parmesan cheese sprinkled on top.

Bon Appetite from Sophia with Grace!

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