FENNEL-APPLE SALAD WITH FENNEL VINAIGRETTE ENJOY DAN:

     FENNEL AND APPLE SALAD WITH FENNEL VINAIGRETTE by CHEF DAN:

Serves 4

INGREDIENTS:

1 fennel bulb

1 granny smith apple, peeled, core, and thinly slice

2 tablespoons chopped fennel fronds

5 cups organic spring mix

Sea salt and freshly ground black pepper to taste

1/4-cup Parmesan cheese

FENNEL VINAIGRETTE DRESSING:

1 fennel bulb, halved, cored, and very thinly sliced

1 shallot, finely chopped

1 tablespoon fresh ginger, finely sliced

1 teaspoon toasted fennel seeds

1/4-cup lemon juice

1 tablespoon honey

1/4-cup olive oil

DIRECTIONS FOR DRESSING:

1.   In a dry skillet toast fennel seed over medium-heat.

2.   Toast until they start popping, set aside.

3.   Whisk together the first 6 items of the fennel vinaigrette dressing.

4.   Continue whisking and slowly add olive oil until emulsified.

5.   Set aside.

FOR THE SALAD:

1.   In a bowl, mix fennel, apple and chopped fennel fronds.

2.   Add half the dressing and season to taste.

3.   In another bowl, add remaining dressing to spring mix.

4.   Carefully place salad greens in a bowl and top with fennel-apple mixture.

5.   Garnish with fennel fronds and Parmesan cheese

ENJOY DAN:                            BON-APPETITE!!