Arugula and Fennel Salad

The arugula and fennel salad we make every day at Social was built for Sauvignon Blanc.  It is herbal, vegetal, grassy, and light, with chalky young goat cheese, which is one of Sauvignon Blanc’s classic foils.

Wine Pairing: La Closerie des Lys ‘Les Fruiteres’ 2012

Serves 4


  • 1 bag of baby arugula

  • 1 large fennel bulb

  • 1 large shallot, julienned

  • ½ cup seedless red grapes, sliced.

  • ½ cup toasted walnuts

  • 3 ounces young Boucheron goat cheese, crumbled

  • Lemon juice, good olive oil, salt, and pepper to taste.


  1. Mix arugula, shallots, and fennel in a large mixing bowl.

  2. Dress and season it to taste with the lemon, olive oil, salt, and pepper.

  3. Place dressed salad onto plates or bowls.

  4. Top each salad generously with walnuts, grapes, and crumbled cheese.


Recipe provided by Chef Jesse Sutton of Social Wine Bar

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