Ingredients:
Dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 small shallot, minced
¼ teaspoon sea salt
1/8 teaspoon freshly ground pepper
Salad:
6 ounces farfalle
1 medium fennel bulb, trimmed and cut into thin strips (2 cups)
1 cup shredded Treviso
4 ounces smoked mozzarella, coarsely grated
2 tablespoons slivered fresh basil for garnish, or chopped parsley
Directions:
1. Whisk all of the dressing ingredients together with 1 tablespoon water in a 1-cup measure.
2. Cook the pasta according to the package directions, drain and cool slightly. Combine the pasta with the fennel, Treviso, and mozzarella in a large bowl.
3. Whisk the dressing, pour over the salad and toss. Garnish with the basil or parsley. Serve at room temperature or chilled.
Serves 4