Crisp and clean like this week's cool winter breeze, my apple and fennel combination is an on-point introduction to your weeknight supper. I served mine prior to a plate of piping hot roasted chicken breast and a handful of brussels sprouts. Enjoy the crunch and tart-sweetness without the guilt!
Makes 4 servings
1 apple, thinly sliced
1 fennel bulb, thinly sliced
1 lemon
2 cups baby salad greens (I chose arugula + spinach)
Crumbled feta, optional
1/4 cup olive oil
1 teaspoon Dijon grain mustard
2 tablespoons apple cider vinegar
1/2 teaspoon honey
Salt + pepper, to taste
1. Place sliced fennel and apple in a small bowl. Drizzle with a dash of olive oil, squeeze of lemon, and sprinkle of salt. Set aside for approx. 30 minutes to soften.
2. Whisk together mustard, vinegar, honey, and olive oil. Taste with salt and pepper. Set aside.
3. In a large bowl, toss the dressing with fennel, apple, and a sprinkle of feta. Transfer to a serving platter and add additional feta, if desired.
Inspired by Love & Lemons Cookbook
