Ingredients
1/2 cup balsamic vinegar8 cups fresh arugula or baby spinach1 large fennel bulb, thinly sliced1 large tart apple, julienned3 tablespoons lemon juice3 tablespoons olive oil1 teaspoon coarsely ground pepper1/2 teaspoon salt4 ounces crumbled goat cheese1 cup glazed walnuts
Preparation
In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.
In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts.
Drizzle eight plates with balsamic glaze. Top with salad.
