Fennel and Apple Salad with Apple Vinaigrette
and Toasted Hazelnuts
Ingredients:
| For Apple Vinaigrette |
| 1/2 |
Tart green apple, peeled, cored and chopped |
| 1 Tsp. |
Shallot, minced |
| 2 tsp. |
Mild mustard |
| 2 tsp. |
Honey |
| 1/4 cup |
Cider Vinegar |
| 1/2 cup |
Olive Oil |
| |
Salt and pepper to taste |
For the salad |
| 2 |
Fennel bulbs, trimmed, cored and thinly sliced |
| 3 |
Fuji apples, peeled, cored and thinly sliced |
| 1 cup |
Hazelnuts, toasted and skinned, coarsely chopped |
| 4 cups |
Baby spinach leaves, rinsed and dried |
| 6 oz |
White Cheddar, grated |
Method:
- In a blender or a food processor, combine all of the ingredients for the
vinaigrette and process yntil emulsified
- In a large bowl, combine the fennel, apples, spinach and hazelnuts
- Toss well with the vinaigrette and sprinkle with the grated cheese
Source: Chef Keith Hammerich, CCSF
|
