This was quick to make, and popular at dinner.
You Will Need:
1 fennel bulb sliced very thin-shaved if possible
1 tart apple, shaved thin (I used Granny Smith)
1 medium tart apple, shaved thin (I used a Mackintosh)
Some fennel fronds, chopped
1 tablespoon chopped fresh tarragon
Dressing:
Juice of 1 lemon
1/4 cup cider vinegar
1/4 cup olive oil
1/2 tsp. powdered mustard
2 tablespoons brown sugar
Salt/Pepper to taste
Whisk, toss with salad. Chill before serving. You can adjust the ratio of oil/vinegar to suit your taste, but don't omit the lemon as it keeps the fennel and apples looking bright.
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