Fennel Arugula Salad with Orange and Toasted Pistachios
Ingredients
- 1 large bulb fennel, sliced thin, fronds removed and saved
- 2 small/medium navel oranges, zested and pith removed
- 2 cups arugula
- 1/2 cup pistachios
- 2-3 Tbsp olive oil
- Salt/Pepper to Taste
Preparation
Place sliced fennel in a bowl, drizzle with olive oil, add salt and pepper. Stir to coat/combine
Add arugula, fennel fronds and orange zest to fennel. Stir to coat with olive oil
Add pistachios, reserving some for topping
Plate and devour
