Recipe: Fennel Apple Salad

SERVES  6-8

Dressing:

1 small shallot, finely chopped

½ teaspoon sea salt

2 Tablespoons fresh lemon juice

2 Tablespoon fresh pomegranate or orange juice

2 teaspoons maple syrup

a few grinds of freshly ground pepper

6-7 Tablespoons unrefined, cold pressed extra virgin olive oil

Salad:

8 ounces mixed greens or 1 head of frisee (optional), washed, dried and leaves separated

1 -2 bulbs of fennel, cut in half, cored and sliced thinly

1 large (or 2 small) green apple, cored and sliced thinly

1 large handful of pomegranate seeds

1 large handful of walnuts, chopped

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  1. Make the dressing:  in a small bowl, combine the shallot, salt, lemon and pomegranate juices, maple syrup and black pepper to taste.  Pour the oil into the bowl slowly, whisking constantly to emulsify.  Reserve until ready to use.
  2. Place the salad greens on a serving platter and drizzle with a small amount of dressing.  Toss gently to coat.  Add the fennel and apple slices and drizzle with dressing.  Scatter pomegranate seeds and walnuts on top.