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Categories:Viewed: 75 - Published at: 8 years ago
Ingredients
- 2 cups baby arugula
- 1 fennel bulb small
- 1 leek
- 1 tangelo
- 1 tablespoon extra-virgin olive oil
- cracked pepper fresh, to taste
Method
- Thinly chop the fennel bulb (white part) against the grain
- Thinly slice the white and light green part of the leek
- Peel and slice the tangelo into bite size pieces
- Toss with arugula and olive oil. Add freshly ground black pepper to taste.