Apple, Fennel, and Pomegranate Salad with Maple Vinaigrette

Makes 2 large or 4 small slads

Justin Kanter

ingredients

For the vinaigrette
2 tsp maple syrup (pure maple syrup, preferably Grade A)
3/4 tsp dijon mustard
1 TB apple cider vinegar
olive oil (about 2 TB)
salt and pepper, to taste
For the salad
1 small apple, diced (my favorite is Pink Lady; anything slightly sweet would work well)
1 celery stalk, diced
1/2 large bulb of fennel, sliced into small matchsticks*
1/4 cup thinly sliced red onion
1 Cup mixed baby salad greens
salt and pepper, to taste
2 TB pomegranate seeds
2 TB crumbly blue cheese (creamy/mild flavor)
1/4 Cup toasted walnuts

directions

1
Vinaigrette:
2
In a large bowl, whisk the maple syrup, dijon mustard, apple cider vinegar, and salt and pepper. Slowly add the olive oil while briskly whisking. Add olive oil until you get the consistency and flavor you prefer. This will probably be around 2 TB.
3
Salad:
4
Add the apples, fennel, celery, and red onion to the vinaigrette. Toss to coat.
5
Divide the Cup of mixed greens between two large bowls. Cover with the apple and fennel mixture. Add crumbled cheese, pomegranate seeds, and toasted walnuts

notes

If the licorice flavor of fennel is too intense for you, use a mandoline or a vegetable peeler to make paper thin slices. You can also reduce the amount of fennel, of course.

Source: Justin Kanter