Fennel and arugula salad with pan seared chicken sausage
Chicken second courses
I can’t get enough greens. I’m a salad addict. This is my all time favorite salad to make at home in the warmer months. I can eat it every single evening for 3 months straight and have done so repeatedly over the past 4 years. Recently I added shallots to my recipe which elevated the flavor to crazy new heights. You can leave out the shallots; heck you can even leave out most of the olive oil if you’re watching your fats and it’ll still be the most refreshing summer salad to pair with grilled proteins and a chilled glass of Pinot Grigio!
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