Heirloom Tomato Salad with Fennel
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1
small head fennel, trimmed, sliced thin & soaked in cool water |
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In a small bowl combine olive oil, red wine vinegar, balsamic vinegar, red onion, garlic, thyme, chives, salt and pepper. Whisk to combine. Pour over cut tomatoes. Allow to marinate for 30 minutes.
To a large bowl add sliced fennel, arugula. Add the tomatoes with the vinaigrette. Toss carefully.
Plate and top with cheese.
Serves 4-6
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