Fennel, apple and walnut salad
Salads
Fennel, apple and walnut salad
A simple salad full of crispness and crunch. A few paper thin shreds of cured ham or bresaola wouldn't cause too much of a stir here, maybe a few cooked and cooled puy lentils too. If it is BBQ time then lightly marking the fennel on the hot griddle bars before dressing adds a new smoky depth.
Ingredients
- 1 tbsp cider vinegar
- 1 tsp wholegrain mustard
- 1 tsp runny honey
- 3 tbsp olive oil
- 1 bulb of fennel
- 1 crisp red apple, cored and diced
- 40g walnuts lightly toasted and
- coarsely chopped
- 50g salad leaf, washed
- 50g sharp young goat's cheese
Method
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Step 1
Make the dressing by whisking the vinegar, mustard and honey together and slowly adding the olive oil. Season well with salt and pepper.
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Step 2
Alternatively put everything into an empty jam jar, screw the lid on tight and shake vigorously. Trim the fennel, removing any tough outer layers.
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Step 3
Halve and slice into very thin wedges. Throw everything apart from the goat's cheese together in a large bowl with a few spoons of dressing.
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Step 4
Break the cheese over the top.