Falldorf Salad | The East Hampton Star

Ingredients

• 4-6 cups arugula
• 1/2 cup thinly sliced mild onion
• 1-2 crisp apples, peeled, cored, and thinly sliced
• 3/4 cup toasted pecans
• 1 can hearts of palm, drained and sliced 1/2 inch thick
• 12 oz. cherry or grape tomatoes, sliced in half
• 1 fennel bulb, cored, stems cut off, thinly sliced
• 1 ripe avocado, diced
• 1/2 small red onion, cut into thin slices
• 1/2 cup chopped fresh mint
• 1 cup fresh parsley leaves
• 2 cloves garlic
• 3 oz. mozzarella cheese, cut into 1-inch pieces
• 3 oz. soft goat cheese
• 3/4 tsp. salt