We schemed up a dressing that starts with apple cider vinegar and cider. Then we assembled a party of fresh pals for our Fuji. The surprise guest turned out to be Explorateur triple cream, taking mayo's place. This plays out like a traditional Waldorf, but one you can love. —Ginger's Kitchen
coarsely zested peeled fresh ginger
zest of 1 key lime
Explorateur, a triple cream cheese
sliced fennel bulb
chopped red onion
chopped Fuji or honeycrisp apple (@10 oz.)
juice of 1 key lime
pinch of fresh grated pepper
dry pan roasted hazelnuts, rough chopped
In This Recipe
Mix the cider vinegar with the cider. Add the yellow raisins so they plump up a bit. Smoosh the ginger, lime zest, and Explorateur cheese into the liquid. Set the dressing aside.
In a large bowl combine the jicama, sliced fennel, onion, and apple. Pour the lime juice over the mix. Add the salt and pepper. Add some chopped fennel fronds, reserving half for garnish. Pan fry hazelnuts; add them to the salad. Toss with the dressing. Garnish with fennel fronds. Here's looking at you, Waldorf.