Adapted from Food and Wine
1 fennel bulb, halved and cored
1 large carrot
1 small golden or red beet
3 large radishes
1 endive, sliced crosswise 1/2 inch thick
1 cup baby arugula
1 tablespoon each of dill, parsley and chives
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
1/2 cup chopped almonds
4 Medjool dates, pitted and thinly sliced
- Slice the fennel, carrot, beet and radishes very thinly and place in a large bowl. Add the endive, arugula, dill, parsley and chives.
- In a small bowl, whisk the balsamic vinegar with the olive oil and season to taste with salt and freshly ground pepper.
- Add the dressing and half of the goat cheese, almonds and dates to the salad & toss gently.
- Arrange the salad on a large serving platter or individual plates. Garnish with the remaining goat cheese, almonds and dates.