Salad: United States – Arugula and Fennel Citrus Salad with Mint and Pistachios

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

5 oz / 140 g baby arugula
1 small fennel bulb, core removed, very thinly shaved
1 medium orange, segmented, 1 tbsp (15 ml) juice reserved
1 small cucumber, shaved into ribbons (optional)
6–8 fresh mint leaves, torn
1 / 4 cup (30 g) toasted pistachios, roughly chopped
4 small radishes, thinly sliced (optional)
2 oz / 55 g soft goat cheese, crumbled (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) champagne vinegar (or white wine vinegar)
1 tsp Dijon mustard
1 / 2 tsp honey (optional)
1 / 4 tsp fine sea salt
Freshly ground black pepper, to taste
1 / 8 tsp lightly crushed pink peppercorns (optional)

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and roughly chop.
Segment the orange over a bowl to catch juices; reserve 1 tbsp juice for the dressing.
Whisk together olive oil, champagne vinegar, Dijon, reserved orange juice, salt, black pepper, and honey plus pink peppercorns if using until emulsified.
In a large bowl, combine arugula, shaved fennel, cucumber ribbons, radishes, and torn mint. Drizzle with about half the vinaigrette and toss gently to coat.
Plate the salad and top with orange segments, toasted pistachios, and goat cheese if using. Spoon on additional dressing to taste and serve immediately alongside the warm berry compote.