Recipe: Spring Greens Salad With Granny Smith Apples and Fennel

  • Updated: March 26, 2014 - 2:14 PM

SPRING GREENS SALAD WITH GRANNY SMITH APPLES AND FENNEL

Serves 6 to 8.

A melody of flavors combine for a symphony of textures, delivering the cheery taste of spring in every bite. From Ellen Kanner of the Miami Herald.

1/3 c. walnuts, coarsely chopped

• 1/4 c. olive oil or walnut oil

• 1 tbsp. apple cider vinegar

2 tbsp. Dijon mustard

• 1 tbsp. agave or honey

2 bunches fresh organic spinach, kale, arugula or other tender spring greens torn into bite-sized bits

1 large bulb fresh organic fennel (or 2 small), thinly sliced, long stems and fronds reserved for another use

1 Granny Smith apple or other tart apple, sliced thin

1/2 tsp. crushed fennel seeds, optional

Sea salt and freshly ground pepper

Directions:

Preheat oven to 375 degrees.

Pour chopped walnuts in a shallow baking dish and roast for 8 to 10 minutes, until walnuts darken and crisp and smell rich and buttery. Remove the walnuts from the oven and set aside to cool.

Meanwhile, whisk together in a small bowl the olive or walnut oil, apple cider vinegar, mustard and agave or honey.

In a large salad bowl, toss together spinach or other spring greens and thinly sliced fennel. Add half the dressing and toss gently.

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