Fall

Apple Fennel Salad with Sherry Vinaigrette

by:
January  9, 2011
0 Stars
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

  • Serves 4
Ingredients
  • 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
  • Sherry Vinaigrette
  • 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
In This Recipe
Directions
  1. 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.
  2. Toss sliced fennel, Granny Smith apple slices, fennel fronds, and orange juice with the vinaigrette and season to taste with salt and pepper.
Contest Entries

See what other Food52ers are saying.

  • Midge
    Midge
  • niksnacks
    niksnacks

2 Reviews

Midge January 10, 2011
This sounds super refreshing.
 
Author Comment
niksnacks January 12, 2011
Thanks! It is. It's almost like an something to tide you over while waiting for the flavors of spring & summer.