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
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.