Name: Roasted Pepper, Fontina and Arugula Salad
Ingredients: 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 clove garlic, minced; 6 cups arugula, loosely packed; 1 bulb fennel, washed and thinly sliced; Salt and pepper, to taste; 3 red peppers; seeded, roasted, peeled, cut into ½-inch strips; 4 ounces fontina cheese, sliced into strips; Toasted sliced almonds

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How this works

Roasted Pepper, Fontina and Arugula Salad

Peppery arugula gives this salad a nice flavor kick.

Course: Entree

Keyword: arugula, fontina, johnson and wales, johnson and wales university, roasted pepper, salad, vegetarian

Servings:

Calories: 120kcal

Author: Johnson & Wales University

Ingredients

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
6 cups arugula, loosely packed
1 bulb fennel, washed and thinly sliced
Salt and pepper, to taste
3 red peppers; seeded, roasted, peeled, cut into ½-inch strips
4 ounces fontina cheese, sliced into strips
Toasted sliced almonds

Instructions

Whisk together oil, vinegar and garlic in a large bowl. Add arugula and fennel; toss to coat. Season to taste with salt and pepper.
Divide arugula and fennel mixture among eight salad plates. Divide peppers and cheese strips; arrange on top of arugula.
Sprinkle salt and ground black pepper over salads, if desired, and serve.

Notes

Live Naturally is excited to partner with Johnson & Wales University. Madeleine Weitzner, Chef Adam Sacks and Sarah Rule (l to r) developed this recipe, with prep help from teaching assistants Nicole Sandor and Jake Bauer (not pictured). Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

Nutrition

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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