Fennel Walnut Arugula Salad with Lemon Tarragon Dressing Recipe

Fennel Walnut Arugula Salad with Lemon Tarragon Dressing:A Refreshing Blend of Farro, Fennel, and Walnut Crunch

A vibrant and refreshing creation that brings together the robust flavors of farro, crisp fennel, and the peppery kick of arugula. Topped with a delightful Lemon Tarragon Dressing, this salad is a celebration of fresh, seasonal ingredients. Light, nutritious, and bursting with flavor.

Fennel Walnut Arugula Salad with Lemon Tarragon Dressing

Ingredients

• ½ cup farro uncooked

• ½ fennel bulb thinly sliced

• 4 cups arugula

• ¼ cup raw walnuts chopped

• 2 tbsp green onion thinly sliced

Lemon Tarragon Dressing

• 2 tbsp lemon juiced

• 1 tsp honey

• ¼ cup olive oil

• 2 tbsp tarragon fresh

• ½ tsp Dijon mustard

• dash sea salt

• dash ground black pepper

• 1 tbsp chives chopped

Directions

1. Cook farro according to package. Allow to cool.

2. Prepare fennel by cutting off the green stalks. Halve the white bulb and carefully remove the core. Place the cut side down on a cutting board and using a very sharp knife, thinly cut or shave the fennel.

3. Place the fennel in a bowl with arugula, barley, walnuts and green onions.

4. For Dressing: place all ingredients in a small jar and shake well. Refrigerate until ready.

5. Drizzle dressing over the salad, gently toss and serve immediately.

Enjoy it as a refreshing side or add your favorite protein for a complete, wholesome meal. Let the freshness of this salad transport you to a culinary haven where healthy meets heavenly.