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Bon Appétit

Fennel and Apple Salad with Cider Vinaigrette

4.2

(24)

This light, refreshing salad is from Pizzeria Bianco in Phoenix.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Preparation

  1. 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.

TagsSaladAmericanFennelRoot VegetableVegetableAppleFruitArugulaLeafy GreensPecanNutStarterDinnerNut FreeGluten FreeVegetarian30 Minutes or LessNo-CookBon Appétit
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