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Author Notes: I am allergic to all tree and ground nuts and that includes most oils and their byproducts. Sherry vinegar provides a nutty quality that I can't experience in any other way. The shallots and orange juice add a sweetness and brightness that complement the apples and slightly bitter fennel bulb. —niksnacks
For the salad
- 5 ounces fennel bulb, sliced
- 1 Granny Smith apple, peeled, sliced thin
- 1/4 cup fennel fronds
- 2 tablespoons orange juice
- salt and pepper, to taste
- 2 garlic cloves, chopped
- 1 shallot, finely diced
- 1 1/2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 3 1/2 tablespoons extra virgin olive oil
- Whisk together sherry vinegar, chopped garlic, Dijon mustard and extra virgin olive oil in a small bowl and season to taste with salt and pepper.
- Toss sliced fennel, Granny Smith apple slices, fennel fronds, and orange juice with the vinaigrette and season to taste with salt and pepper.
- This recipe was entered in the contest for Your Best Salad with Apples
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.