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
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Ingredients
- For the salad
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5 ounces
fennel bulb, sliced
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1
Granny Smith apple, peeled, sliced thin
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1/4 cup
fennel fronds
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2 tablespoons
orange juice
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salt and pepper, to taste
- Sherry Vinaigrette
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2
garlic cloves, chopped
-
1
shallot, finely diced
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1 1/2 tablespoons
sherry vinegar
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1 teaspoon
Dijon mustard
-
3 1/2 tablespoons
extra virgin olive oil
Directions
-
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.
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Toss sliced fennel, Granny Smith apple slices, fennel fronds, and orange juice with the vinaigrette and season to taste with salt and pepper.
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