Get Closer to Your Food: Arugula Salad with Fennel, Pear, & Shaved Parmesan

By Kristen Rasmussen, MS, RD

For this month’s Well Being Challenge, we’re encouraging you to Get Closer to Your Food by making meals with seasonal ingredients from local producers. We’d love for you to show your commitment to the local food community by sharing your food pictures or comments about your local and seasonal food experiences on our Facebook page wall.

Here’s a delicious farmers-market salad to get you started. 

Arugula Salad with Fennel, Pear, & Shaved Parmesan
Serves 4

• 3 cups arugula
•1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
• 2 medium pears or 1 large pear, sliced length-wise
• 1/2 cup Parmesan cheese, shaved
• Juice from 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt

Note: Spinach can be used in place of arugula, and walnuts or pecans may be included for added richness and crunch.

To make dressing, whisk together lemon juice, olive oil, mustard, and salt.
Combine arugula, fennel, and pear slices in a large bowl. Add dressing and lightly toss. Top with shaved Parmesan and garnish with fennel fronds.