APPLE AND FENNEL SALAD WITH HONEY AND ORANGE DRESSING

DSCN5802Living in Denmark has giving me a special appreciation for seasonal foods.  The first spring bulbs of fennel are a cause for celebration in my kitchen.  I love its crunchiness and aniseed flavour. 

INGREDIENTS FOR THE SALAD

2 red apples, Royal gala, Fuji, Pink lady, or Red Delicious (shave with a mandoline crosswise)

2 fennel bulbs (shave with a mandoline lengthwise)

2 oranges

INGREDIENTS FOR THE DRESSING

2 tablespoons olive oil

juice of 1 orange

zest of one orange

2 tablespoons of honey

1 teaspoon Dijon mustard

1 tablespoon finely chopped Italian parsley or dill

salt and pepper to taste

METHOD

1- Combine the dressing ingredients in a bowl and mix well.

2- Toss the apple and fennel with the dressing.

3- Stack a tower of six slices on each plate alternating slices of apple and fennel.

4- Drizzle the towers with the remaining dressing.

TIPS

–  You can also serve the apple and fennel mixture over a bed of raw spinach leaves.

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