Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing
The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.
Ingredients
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2 ounces soft goat cheese, at room temperature
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1/3 cup cup buttermilk
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2 tablespoons plus 1 teaspoon extra-virgin olive oil
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1 tablespoon mayonnaise
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1 tablespoon fresh lemon juice
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2 tablespoons thinly sliced chives
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Kosher salt and freshly ground black pepper
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1/4 pound baby arugula leaves
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1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored
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1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)
Directions
1.
In a food processor, blend the goat cheese, buttermilk, 2 tablespoons of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.
2.
Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 teaspoon olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.
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