Author Notes
Looks like a lot of people think Apple and Fennel go well together! May the best recipe win! —vegetarianirvana
Ingredients
- Dressing for the salad
-
1 cup
apple cider
-
1 tablespoon
spicy brown mustard
-
1/2 tablespoon
apple cider vinegar
-
1/2 teaspoon
salt
-
Pepper to taste
- For the salad
-
2
cups fennel , sliced lengthwise into 1/2 inch thickness [for roasting]
-
1/2
cup Granny Smith Apples cut up into matchsticks
-
1/2
cup Fennel cut up into matchsticks
-
a
drizzle of olive oil
-
salt
to taste
-
pepper
to taste
-
1/4
cup of shaved sharp cheddar
-
1 teaspoon
of chopped fennel fronds for garnish[optional]
Directions
-
For the dressing. Reduce the apple cider by boiling it down to 1/4 of a cup. The cider will have become very sweet and syrupy.
-
Whisk in the brown mustard, apple cider vinegar and salt. Add pepper to your taste. Set the dressing aside. You won't be using all the dressing.
-
Take the 2 cups of sliced Fennel and put it on a baking sheet lined with parchment paper. Drizzle some oil[ less than 1/2 tablespoon should do] Sprinkle some salt and roast in preheated 375 degree oven for 25-30 minute, turning once after 20 minutes. When it is nicely caramalized, remove and set aside.
-
Mix the 1/2 cup of apple and the 1/2 cup of fennel matchsticks and marinade it in 1 tablespoon of the reduced apple cider dressing. Taste and add salt and pepper to your taste. Let it marinade for atleast 15 minutes..
-
Now assemble the salad. Put the marinaded salad on to a serving dish. Top with the roasted fennel. Add the shaved cheddar. Drizzle some of the salad dressing around the salad. Garnish with fennel fronds if using.
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