Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

2 oz. soft goat cheese, at room temperature
1/3 cup cashew milk
2 Tbs. plus 1 tsp. extra-virgin olive oil
1 Tbs. vegannaise
1 Tbs. fresh lemon juice
2 Tbs. thinly sliced chives
Kosher salt and freshly ground black pepper
1/4 lb. baby arugula & baby spinach leaves
1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored
1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

I do not eat buttermilk or mayonnaise, so I replaced the buttermilk with cashew milk and the mayonnaise with vegannaise. Adjust the ingredient list accordingly for how you make it.

I did not use any salt.

In a food processor, blend the goat cheese, cashew milk, 2 Tbs. of the olive oil, vegannnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.

Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.


Serving Size: Makes 4 Servings