Arugula Salad with Fennel, Endive, Parmesan Cheese and Black Truffle Oil
Total Time
15 mins
Course:
Salad
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
-
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.