This was demonstrated at CUESA’s Market to Table program on July 30, 2010.
2 tablespoons shallots, minced
4½ teaspoons balsamic vinegar
4½ teaspoons champagne vinegar
¼ teaspoon kosher salt, plus more for seasoning
⅛ 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 ¼-inch thick
⅓ cup toasted pine nuts
2 ounces Pecorino Romano cheese, shaved into thin strips
- Place shallots, both vinegars, salt, and pepper in a medium, non-reactive bowl. While whisking constantly, slowly add oil in a thin stream until fully incorporated, about 1 minute.
- Place fennel in a large bowl, season with salt and stir to coat. Add arugula, strawberries, and pine nuts and gently toss to combine. Add vinaigrette and toss to coat. Season with additional salt and pepper as desired.
- Add Pecorino Romano, tossing lightly (so as not to break up the cheese) until just incorporated.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »