Apple Fennel Salad
At the farmers market this week, I got my hands on some yummy New York Honeycrisp apples, a family favorite. They were crunchy and sweet, just how we liked them, so I decided to make a crunchy salad with them and pair them with fennel and seasonal clementine. This is a great lunch salad or side salad with dinner!
Ingredients
- 1 large red apple, (unpeeled, cored, thinly sliced)
- 1 cup fennel bulb, (trimmed, thinly sliced)
- 1 clementine, (peeled, wedged)
- 1 medium shallot, (peeled, diced)
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup walnut pieces, (toasted and salted)
- 1/4 cup rosemary, (finely chopped)
- Sea salt, (to taste)
- Freshly ground black pepper, (to taste)
Instructions
- On a mandoline or using a knife, slice the apple and fennel bulb into thin slices.
- In a medium bowl, toss together the apple, fennel, clementine, shallot, olive oil, lemon juice, walnuts, and rosemary.
- Season to taste with salt and pepper.