Fennel, Arugula and Strawberry Salad

1. 1

   Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat.

2. 2

   Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.

3. 3

   Remove the feathery fronds from the fennel bulb and chop.

4. 4

   Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices.

5. 5

   Add to a salad bowl along with the arugula and almonds.

6. 6

   Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated.

7. 7

   Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.