Arugula Salad With Quick Pickled Grapes Fennel Pear And Brie Recipes

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ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

ARUGULA AND GRAPE SALAD



Arugula and Grape Salad image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup red wine vinegar
1 generous tablespoon Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
4 cups arugula
2 cups red grapes, halved if desired
1 red onion, shaved

Steps:

  • Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS



Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans image

Make and share this Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans recipe from Food.com.

Provided by HelenG

Categories     Spring

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
1/2 small fennel bulb, cored, trimmed of stalks, and sliced very thin (about 1 cup)
5 ounces lightly packed stemmed arugula (about 8 cups)
6 ounces red seedless grapes, halved lengthwise (about 1 cup)
3 ounces gorgonzola, crumbled (3/4 cup)
1/2 cup chopped pecans, toasted

Steps:

  • Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
  • Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
  • Top with gorgonzola and pecans.

Nutrition Facts : Calories 216.1, Fat 17.6, SaturatedFat 4.2, Cholesterol 10.6, Sodium 216.1, Carbohydrate 12.2, Fiber 2.1, Sugar 7, Protein 5

SHAVED FENNEL AND ARUGULA SALAD



Shaved Fennel and Arugula Salad image

Provided by Becky Kelso

Yield Makes 8 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
Fine sea salt
1 5-ounce package arugula
1 fresh fennel bulb, trimmed, halved, sliced paper-thin
1/3 cup oil-cured black olives, halved, pitted
2 cups Parmesan cheese shavings

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
  • Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE



Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories     Salad     Blender     Fruit     Leafy Green     Onion     Side     Bake     Thanksgiving     Vegetarian     Pear     Arugula     Fall     Healthy     Grape     Shallot     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
  • Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
  • With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
  • Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

ARUGULA SALAD WITH FENNEL, PEAR, & SHAVED PARMESAN RECIPE - (3.8/5)



Arugula Salad with Fennel, Pear, & Shaved Parmesan Recipe - (3.8/5) image

Provided by Trix

Number Of Ingredients 8

3 cups arugula
1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
2 medium pears or 1 large pear, sliced length-wise
1/2 cup Parmesan cheese, shaved
Juice from 1 lemon
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt

Steps:

  • Note: Spinach can be used in place of arugula, and walnuts or pecans may be included for added richness and crunch. To make dressing, whisk together lemon juice, olive oil, mustard, and salt. Combine arugula, fennel, and pear slices in a large bowl. Add dressing and lightly toss. Top with shaved Parmesan and garnish with fennel fronds.

ARUGULA SALAD WITH FENNEL AND PINE NUTS



Arugula Salad With Fennel and Pine Nuts image

Make and share this Arugula Salad With Fennel and Pine Nuts recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pine nuts
2 tablespoons lemon juice
1 teaspoon finely-grated lemon zest
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon fresh ground black pepper
1/3 cup grated parmesan cheese

Steps:

  • In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
  • In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.

Nutrition Facts : Calories 492.8, Fat 47.1, SaturatedFat 6.4, Cholesterol 7.3, Sodium 186.9, Carbohydrate 14.9, Fiber 5.1, Sugar 2.7, Protein 8.7

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