- ½ pound of grape or
- cherry tomatoes
- 2 bulbs fennel, cut in half,
- cores/stems removed,
- and shaved extremely thin
- ½ lb. baby arugula
- ½ lb. fresh mozzarella cheese,
- sliced ½ inch thick
- ½ cup il Fustino Frantoio Extra
- Virgin Olive Oil
- Salt & freshly ground pepper
- Additional il Fustino EVOO for dressing
- Parmesan cheese, shaved for dressing
- Lemon Wedges for dressing
Tomatoes:
Preheat oven to 350 degrees. Drizzle tomatoes with il Fustino EVOO , salt & pepper-toss to coat and turn onto shallow foil lined pan. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.
Salad:
In large salad bowl toss together: Arugula, Fennel, Mozzarella cheese and tomatoes. Plate salad, dress with il Fustino EVOO , pinch of salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge.
by Marina Delio
YummyMummyKitchen.com