apple + fennel salad

A blue bowl filled with apple + fennel salad garnished with fennel fronds and two forks for serving.

This refreshing salad goes well with a sandwich or deli salad sampling. Manchego cheese is from the La Mancha region of Spain and is made from sheep’s milk. Good substitutes would be Pecorino Romano or Asiago, which are similarly firm and add saltiness to the dish. Both apples and fennel will last days without refrigeration, so you can make this salad well into your trip.

 

apple + fennel salad

Print Recipe
Serves: 8 sides Cooking Time: 20 minutes

Ingredients

  • 1 bulb fennel, thinly sliced (I use a mandoline slicer)
  • 2 Granny Smith apples, peeled and julienned
  • 4 ounces Manchego cheese,
  • cut into ¼-inch dice
  • ½ cup walnuts, chopped
  • Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons dry sherry wine
  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt
  • 1 tablespoon chopped fennel fronds, for garnish

Instructions

1

In a medium bowl, toss the fennel, apples, cheese, and walnuts.

2

To make the dressing, whisk the olive oil, sherry wine, vinegar, mustard, and salt until slightly thickened.

3

Pour the dressing on the salad mixture and toss to lightly coat. Garnish with the fennel fronds.

Notes

Manchego cheese is from the La Mancha region of Spain and is made from sheep's milk. A good substitute would be Pecorino Romano or Asiago cheese which are similarly firm and add saltiness to the dish.

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