Looking for a different salad to serve at a picnic wedding? Why not try this take off on a classic form CHOW. It features some of my favorite combos of strawberries and balsamic vinegar. Here they are moved from a glam dessert to your salad course. I love a creative salad at a wedding and a cool salad at a wedding is a must. Add some shaved fennel, salty Pecorino Romano cheese and pine nuts and you have a Wow! combo. Even if you aren't planning a picnic wedding this is a great salad for your wedding shower or any wedding. Photo by Christine Gallery from CHOW.
TIME/SERVINGS
Total: Under 5 minsActive:
Makes: 6 servings
INGREDIENTS
2 tablespoons minced shallots
4 1/2 teaspoons balsamic vinegar
4 1/2 teaspoons champagne vinegar
1/4 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium head fennel, halved, cored, and cut crosswise into paper-thin slices
5 ounces baby arugula, washed and dried
1 pint strawberries, rinsed, hulled, and sliced 1/4 inch thick
1/3 cup toasted pine nuts
2 ounces Pecorino Romano cheese, shaved into thin strips
INSTRUCTIONS
1. Place the shallots, both vinegars, the measured salt, and the pepper in a medium, nonreactive bowl.
While whisking constantly, slowly add the oil in a thin stream until fully incorporated, about 1
minute.
2. Place the fennel in a large bowl, season with salt, and stir to coat. Add the arugula,
strawberries, and pine nuts and gently toss to combine. Add the vinaigrette and toss to coat.
Season with additional salt and pepper as desired. Add the Pecorino Romano, tossing lightly (so as
not to break up the cheese) until just incorporated.
Visit CHOW for other great ideas for wedding recipes.
