My wife has always told me how much she hated fennel. So I slipped this one completely past her. It's always been a favorite of mine. Since then she has given me the green light on dishes with fennel. Any chance to say I told you so is the most special gift one can recieve. Preserved lemon may be difficult to find, but salad will be fine without it. Balsamic glaze can be purchased premade or made simply by slowly reducing balsamic to syrup.(I like to add pieces of vanilla bean to the balsamic when I make).
Featured In:
The 30-Minute Thanksgiving Dinner
VERIFIED BY Taste of Home Test Kitchen
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- 1/2 cup balsamic vinegar
- 8 cups fresh arugula or baby spinach
- 1 large fennel bulb, thinly sliced
- 1 large tart apple, julienned
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 4 ounces crumbled goat cheese
- 1 cup glazed walnuts
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.
- 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.
- Drizzle eight plates with balsamic glaze. Top with salad. Yield: 8 servings.
Originally published as Apple Fennel Salad in Healthy Cooking
October/November 2012, p42
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