Hinojo con Rúcula y Peras
Baby arugula with thinly-shaved fennel, Asian pears, toasted walnuts, and Manchego cheese.
Final Plating
Delivery Plating
Server Description
Arugula and fennel salad with toasted walnuts and Manchego cheese
pronunciation
Y NO HO - KONE - ROO COO LAH - E - PAIR AHS
runner description
Arugula and Fennel Salad
Line up notes
allergies
Dairy
–
–
Nut
–
ingredients
• 40g baby arugula
• 32g thinly-sliced Asian pear
• 50g thinly-sliced fennel
• 10g "peeled" Manchego cheese
• 15g toasted, rough chopped walnuts
• 40g Citrus Vinaigrette
• less 1g picked basil leaves
• less 1g fennel fronds
• Kosher Salt, to taste
• Cracked Black Pepper, to taste
sourcing
procedure
- Put the baby arugula in a medium-sized mixing bowl. Add half the citrus dressing, salt and black pepper to taste. Gently toss to coat the arugula.
- Pile the arugula in the center of the salad bowl (see photo).
- Add the fennel, Asian pear, half of the walnuts, and the remaining citrus dressing to the same medium bowl. Season with salt & black pepper. Gently toss.
- Top the arugula with the dressed fennel & pear.
- Finish the salad with the remaining walnuts, picked basil, fennel fronds, and the peelings of Manchego cheese.
critical control points
Be careful to gently & lightly dress the arugula.
PACKAGING
Plateware
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