Arugula Salad for a Snaky Picnic This recipe is adapted from The New Blue Ridge Cookbook by Elizabeth Wiegand. •3 tablespoons extra-virgin olive oil •2 tablespoons balsamic vinegar •1 fennel bulb •1 large bunch arugula •1/4 to 1/3 cup shaved Parmesan cheese •A couple of handfuls of chopped, roasted walnuts Whisk olive oil and vinegar together for dressing. Cut fronds from fennel bulb, and set fronds aside. Clean bulb thoroughly, and remove the end. Shave remaining bulb thinly with mandoline or cheese grater. Toss with dressing. Add arugula, cheese, and walnuts. Toss salad to distribute
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