arugula apple fennel salad with toasted walnuts & mustard vinaigrette
I whip up a big ole salad for lunch almost everyday. Usually it’s a bed of greens topped with roasted veggies I meal prepped on that Sunday with some chicken and a simple dressing. It’s always a little different everyday - to keep things interesting. Sometimes I will really treat myself, get creative and make something totally new and fresh. When I made this Arugula Apple Fennel Salad with Toasted Walnuts tossed with a Mustard Vinaigrette, I thought - “This would be a crowd pleaser for a family gathering, a little party shin dig or a girls night paired with a pizza, ya know - one with goat cheese, maybe some butternut squash.”
Or, totally enjoyable for a party of 1. I mean, I inhaled mine.
Ingredients:
Arugula
Shaved fennel
Honeycrisp apple, sliced
Rotisserie chicken
Walnuts, toasted
Parmesan
Mustard vinaigrette (recipe below)
Instructions:
For the toasted walnuts, I simply put raw walnuts in my non-stick pan on a stove burner on low heat and tossed in the pan, on and off for about 5 minutes. No oil needed.
For the mustard vinaigrette - for one serving, mix: 1 tbsp olive oil, 1/2 tbsp white wine vinegar, 1/2 tbsp stove ground mustard, salt, pepper and warm water to thin out a bit.