Elana

Arugula, Fennel, Stone Fruit, Sesame Seeds, Pepitas, Sumac, Honey Vinaigrette

Chef Yael Cantor of Susie’s Delicatessen | Richmond, VA

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INGREDIENTS

Honey Vinaigrette:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon lemon juice
Kosher salt
Ground black pepper

Salad:
2 cups arugula
2 cups chopped fresh herbs (parsley, cilantro, dill, tarragon, and mint)
1 cup shaved fennel
1 tablespoon toasted sesame seeds
1 tablespoon toasted pumpkin seeds

To Assemble and Serve:
½ cup seasonal fruit (peaches, pears, and pomegranates)
2 tablespoons goat cheese
1 teaspoon sumac

METHOD

For the Honey Vinaigrette:
In a small mixing bowl, whisk together olive oil, apple cider vinegar, honey, and lemon juice until emulsified. Season with salt and pepper. Set aside.

For the Arugula Salad:
In a large mixing bowl, combine all ingredients. Add desired amount Honey Vinaigrette and toss to coat. Set aside.

To Assemble and Serve:
Place Arugula Salad in a serving bowl. Top with seasonal fruit and goat cheese. Dust with sumac.

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