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Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

Scott Phillips

Servings: four.

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.


  • 2 oz. soft goat cheese, at room temperature
  • 1/3 cup buttermilk
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • 1 Tbs. mayonnaise
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. thinly sliced chives
  • Kosher salt and freshly ground black pepper
  • 1/4 lb. baby arugula leaves
  • 1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored
  • 1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 280
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 5


  • In a food processor, blend the goat cheese, buttermilk, 2 Tbs. of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.

    Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.


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Reviews (1 review)

  • Floridafoodie | 03/02/2011

    Served it as a side with main dish of the Risotto with Corn, Spicy Sausage, and Wilted Arugula. I had trouble coring the fennel, but it was very good.

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