Taste of Home
Apple Fennel Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. —Jason Purkey, Ocean City, Maryland
Ingredients
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1/2 cup balsamic vinegar
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8 cups fresh arugula or baby spinach
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1 large fennel bulb, thinly sliced
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1 large tart apple, julienned
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3 tablespoons lemon juice
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3 tablespoons olive oil
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1 teaspoon coarsely ground pepper
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1/2 teaspoon salt
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4 ounces crumbled goat cheese
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1 cup glazed walnuts
Directions
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1.
In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.
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2.
In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts.
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3.
Drizzle eight plates with balsamic glaze. Top with salad.
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