You may also like
Categories:
walnut halves fennel apple baby arugula lemon orange cider vinegar mustard shallot sugar salt olive oil
Viewed: 54 - Published at: a year agoIngredients
- 1 cup walnut halves or pieces
- small bulb fennel with top
- 1 Granny Smith apple
- 5 oz. baby arugula (or regular arugula, sliced into wide ribbons)
- juice of 1 lemon
- juice of 1 orange
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1 shallot, finely chopped
- 1 teaspoon sugar (omit if the orange is especially sweet-add last if it needs it)
- 1/2 teaspoon salt
- 1/3 cup olive oil
Method
- In a 350°F oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes.
- Combine the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified. Taste, and add the sugar if necessary (it depends on how sweet the orange is).
- Slice off the fennel stem tops and root, then halve. Halve and core the apple. Using a mandoline or sharp knife, slice both as thinly as possible. If not using immediately, keep the slices in a bowl of water to avoid browning.
- Toss the fennel and apple slices with the arugula in a large bowl with the dressing. Top with the walnuts and some chopped fennel fronds.
