Apple and Fennel Salad with Cider Vinaigrette
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�� cup toasted coarsley chopped pecans
3 tbsps. extra virgin olive oil
2 tbsps. apple cider vinegar
2 tbsps. apple cider or apple juice
�� tsp. ground mutmeg
�� tsp. ground ginger
�� tsp. honey or to taste
salt and freshly ground pepper to taste
2 large red delicious apples
1 head leafy green lettuce or red lettuce leaves seperated, washed and dried
�� head small red onion julienne sliced
1 small fresh fennel bulb, trimmed, sliced
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Measure, prepare and line up all the ingredients. Make the vinaigrette by combing in a blender, the oil, cider vinegar, cider, nutmeg, gigner, honey, salt and pepper. Cure seed and cut apples into thin slices. To prevent the apples from discolouring place slices into a bowl with water and a little lemon juice. Arrange the lettuce leaves on 4 chilled salad plates so the stem ends are facing inside center of plates. Drain apple slices, pat dry with paper towels. Alternating slices of apple, onion and fennel, arrange the 3 ingredients over the lettuce. Sprinkle with pecans. Re-blend the vinaigrette and drizzle over the salads.
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