Wild Arugula, Treviso, and Fennel Salad
In colder weather, we like our salads rich in flavor with crunchy texture, so with walnuts and parmesan, this salad is deliciously satisfying.
Ingredients
- 4 cups packed wild arugula
- 1 small fennel bulb thinly sliced
- 1 head treviso or radicchio, cored and thinly sliced
- 1/4 cup fresh lemon juice
- 6 T. extra virgin olive oil
- 1/2 cup shaved parmesan
- 3/4 cup toasted walnuts
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