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.

Scatter the thin slices of apple and roasted walnuts on top. Drizzle some or all of remaining dressing over all. Toss again.

Sprinkle in fennel seeds, if using, and salt and pepper to taste.

Nutrition information per serving of 8:

Calories 133 Fat 10 g Sodium 150 mg Carbohydrates 11 g Saturated fat 1 g Calcium 70 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.