Salad is perfect for warm summer days. I particularly like this one featuring shaved fennel marinated in lemon and olive oil and paired with creamy burrata over a bed of baby arugula and topped with toasted pine nuts and fresh mint. I love the juxtaposition of the slightly crunchy, lemony fennel with the creaminess of the burrata which is one of my favorite cheeses. Burrata is similar to fresh mozzarella but has a soft, oozy and delicious center. If you are avoiding dairy, use Miyoko’s vegan mozz, VioLife feta. or a dollop of Kite Hill ricotta. The fennel salad is strong enough though to stand on it’s own without adding cheese.
The longer and warmer days of Spring bring forth a whole new crop of fresh vegetables. One of my favorites is fennel with it’s distinctive licorice-like flavor. Fennel is wonderful roasted and caramelized but it is also delightful served raw in salads. I particularly liked this salad featuring shaved fennel marinated in lemon and olive oil and paired with creamy burrata over a bed of baby arugula and topped with toasted pine nuts and fresh mint. I love the juxtaposition of the slightly crunchy, lemony fennel with the creaminess of the burrata which is one of my favorite cheeses. Burrata is similar to fresh mozzarella but has a soft, oozy and delicious center. Of course, if you are avoiding dairy, the fennel salad is strong enough to stand on it’s own without adding burrata. Since I made this as a main course, I also added avocado to add healthy fats…
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