| 10 | 10 | 358 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 227 gm | Arugula (washed, dried, torn) |
| 454 gm | Radicchio (washed, dried, chopped) |
| 1 bulb(s) | Fennel (thinly sliced using mandolin) |
| 1 pinch | Salt and pepper (to taste - sea salt) |
| 1/4 cup | Champagne vinegar (for dressing) |
| 1/2 cup | Extra virgin olive oil (for dressing) |
| 2 tbsp | Agave nectar (syrup) (for dressing) |
| 1/2 tsp | Sea salt (for dressing) |
| 1 dash | Black pepper (for dressing) |
| 2 tbsp chopped | Shallots (for dressing) |
1. In medium bowl, combine arugula, radicchio, and fennel. Season with salt and pepper.
2. Dressing: In blender combine all ingredients until creamy
3. Toss with dressing, garnish plate with spiced pistachio or hemp seeds.
| Vegetables | 9.4 |
