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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Recipe source: Hot Flash Cook book Ingredients:
1/2 cup rice vinegar |
1/4 cup water |
1/2 bay leaf |
10 peppercorns |
1 red onion, thinly sliced |
1 fennel bulb, trimmed and sliced |
10 -12 ounces arugula, stemmed and shredded (1 bunch) |
Directions:
1. In a saucepan combine dressing ingredients (vinegar - peppercorns) and bring to a boil over medium high heat; lower heat to a simmer and simmer for 10 minutes.
2. Place onion and fennel slices in individual bowls or in one bowl and pour half the dressing mixture over. Let sit for 1 hour at room temperature.
3. Cover and refrigerate until ready to serve.
4. Serve mounded separately on a bed of arugula.
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