Salad with fennel, arugula and strawberries

Ingredients:

• 1 large fennel root with greens
• 90 g (about 4 cups) small arugula
• 1 cup white balsamic vinegar
• 1 cup toasted sliced ​​almonds
• 2 cups strawberries, hulled and quartered

Preparation:

1. Pour the balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Cook until the vinegar has reduced to about 1/3 cup and has a syrupy consistency, about 15 minutes; cool to room temperature.
2. Trim the fennel greens from the root and chop finely. Remove the fennel core and slice it very thinly using a mandoline or a knife. Add to the salad bowl along with the arugula and almonds. Drizzle the greens with the reduced vinegar, season with salt and pepper to taste, and toss to distribute evenly. Top with strawberries and finely chopped fennel greens and serve immediately.