Apple Fennel Salad
Prep Time
25 minutes
Prep Notes
A refreshing fall/autumn change to your typical green salad. You can easily leave out the goat cheese or use a vegan cheese to make this salad Vegan friendly. Love the refreshing taste of the fennel with the tart green apple.
Equipment you might want:
Mandolin
Cooking Time
0
Yields
8 servings
Ingredients
1/2 cup Balsamic vinegar
8 cups fresh Arugula or Baby Spinach (you can also combine these two greens if you are not crazy about the peppery taste of arugula)
1 large Fennel bulb, thinly sliced (using a mandolin makes this easier then trying to get slices with a knife)
1 large Tart Apple, julienned (again, you can use your mandolin, set on a thick slice, then use a knife to julien or make match-sticks)
3 Tbls Lemon juice
3 Tbls Olive oil
1 tea coarsely ground pepper
1/2 tea Redmonds, REAL salt
4 oz crumbled goat cheese
1 cup of raw, walnut halves (option is to toast these)
Directions
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Set aside to cool slightly. Optional and should only be done if plating individual salads.
- In a large bowl, combine arugula (or spinach), fennel and apple. Toss to mix.
- In a small bowl, whisk the lemon juice, olive oil, pepper and salt until well blended.
- Pour the lemon juice mixture over the arugula salad mixture and toss to coat salad.
- Drizzle eight salad plates with the balsamic glaze. Then top with the salad mixture. You can also provide a small bowl of glaze along side a large salad for people to help themselves to.
- Add crumbled goat cheese and walnuts to the top of the large salad. Option #2: Plate individual salads and top each with a bit of goat cheese and 5-6 walnuts