FENNEL & APPLE SALAD
Thanksgiving
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Fennel, Bartlett pears and Honeycrisp apples are sliced thinly, and thrown together in a delicious heap. A sharp mustard vinaigrette is drizzled on top, and the whole dish is crowned with perky fennel fronds.
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Gather the Ingredients
– 1 fennel head – 1-2 Bartlett pears – 1 Honeycrisp apple – juice of ½ a lemon – 2 TBs olive oil – ½ TB grainy mustard – salt – pepper
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Wash apples, pears and fennel thoroughly. Thinly slice apples, pears and fennel, saving the fronds for later.
In a glass mason jar, mix lemon juice, olive oil and mustard Seal the jar and shake it well to emulsify the vinaigrette.
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Heap your fennel slices on a large serving platter. Top with thinly sliced apples and pears. Drizzle all of your vinaigrette on top.
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Finally, cut your fennel fronds into small bunches, and arrange them on top.
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Serve with Salmon with apples
Enjoy!
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