A crisp, bright salad that is just as easy to put together as it is to eat.
Fennel Apple Salad
2 tbl extra virgin olive oil
1 fennel bulb, cored, thinly sliced, frawns reserved
1 carrot, thinly sliced on the bias
1 fuji apple, thinly sliced
6oz baby spinach leaves
1 heaping tbl stone ground dijon mustard
1 heaping tbl orange marmalade
1/4 cup extra virgin olive oil
salt and pepper
Heat the oil and saute the fennel with a pinch of salt in a small saute pan over medium heat until soft and caramelized, 15 minutes.
Toss together the fennel with some frawns, carrot, apple and spinach.
In a small bowl whisk together the mustard, marmalade, oil, salt and pepper to taste. Toss with the dressing and serve.