Garden Greens with Ricotta Salata & Fennel

Soups and Salads

Serves 4

A simple, delicious salad for any time of year that’s quick and easy to make. Add apples and walnuts for a nice touch.

Ingredients

Dressing

2 Tbsp. shallot, roughly chopped
1/4 cup white wine vinegar
1 Tbsp. Dijon mustard
1/2 cup olive oil

Assembly/Serving

5 cups mixed greens
1 head fennel, sliced thinly
4 oz. ricotta salata, shaved with a vegetable peeler
Salt & pepper to taste

Dressing

Add shallot, white wine vinegar and mustard to a blender. Blend on high until smooth, then lower speed to low. Slowly drizzle in olive oil until mixture is emulsified.

Assembly/Serving

Combine greens, fennel and dressing in a large bowl. Toss to coat evenly, and season with salt and pepper to taste. To finish, top with shaved ricotta salata.

Recipe Pairing Suggestions

Visit the Pairing Guide

2020

Fumé Blanc

Sonoma County