Delicious
and flavorful salads to serve at a formal or informal tea.
Fennel
and Apple Salad with Cider Vinaigrette
1/2
cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
1 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced-
julienne
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted
Whisk first 4 ingredients in medium bowl to blend; season dressing
with salt and pepper. Combine apple, fennel and arugula in large
bowl. Toss with enough dressing to coat. Mound salad on 4 plates;
sprinkle with pecans.
