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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
ounces fennel bulb, sliced
Granny Smith apple, peeled, sliced thin
cup fennel fronds
tablespoons orange juice
salt and pepper, to taste
garlic cloves, chopped
shallot, finely diced
tablespoons sherry vinegar
teaspoon Dijon mustard
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