Fennel Salad with Basil Peanut Vinaigrette
2 bulbs of fennel with fronds, thinly sliced
1 medium red onion, sliced
1 tsp. fresh marjoram, chopped
1 1/2 cups arugula
5 fresh basil leaves, finely chopped
2 scallions, finely chopped
1/4 cup Barlean’s flax oil
2 tsp. freshly squeezed orange juice
2 Tbsp. white balsamic vinegar
Pinch of sea salt
Pinch of freshly ground white pepper
1/3 cup peanuts, finely chopped
2 Tbsp. Barlean's flax seeds
In a large bowl, combine fennel, fronts, onion, marjoram and arugula; gently toss to combine.
In a small bowl, combine basil, oil, fresh orange juice, balsamic vinegar, sea salt and pepper; whisk well. Add peanuts and toss to coat.
Transfer salad onto serving plates. Sprinkle with flax seeds. Serve with vinaigrette on the side.
Photo credit: Amie