Fennel And Apple Salad With Cider Vinaigrette Recipes

Steps:

• For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
• On a larger platter, layer the butter lettuce and top with the sliced veggies.
• For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
• Drizzle the vinaigrette over the salad and top with the Pecorino.

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Steps:

• Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
• Combine apple, fennel and arugula in large bowl.
• Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

Steps:

• Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Steps:

• In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.