Nov 262016

Ingredients:
4 tablespoons Ritrovo Selections Citrus Balsamic Vinegar
1/2 cup Manucci-Droandi Chianti Classico Extra-Virgin Olive Oil
Poggi Bonsi Sea Salt with Lemon
Freshly ground pepper
1 5-ounce package arugula
1 fresh fennel bulb, trimmed, halved, sliced paper-thin
2 oranges, peeled, quartered and sliced in 1/4″ slices
1/3 cup oil-cured black olives, halved, pitted
2 cups Parmesan cheese shavings

 Directions:

  1. Place vinegar in a bowl. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
  2. Place arugula, fennel, orange slices and olives in a large bowl and toss with dressing.
    Top with shaved Parmesan.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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