Apple, Fennel, Celery & Toasted Walnut Salad
This salad is simple to make, looks great on a platter or simply tossed in a big bowl.
- 1 Tbsp lemon juice
- 0.5 cup toasted walnuts
- 2 Tbsp fennel fronds
- 1 cup thinly sliced fennel
- 3 stalks of celery, thinly sliced
- 1 cup micro greens
- 5 Ounce baby spinach
- 2 small apples, thinly sliced
- Fill a large mixing bowl with cold water. Add the tablespoon of lemon juice and the apple slices. This will keep the apples from browning.
- Spread the baby spinach and micro greens out on a large platter, scatter the sliced celery, fennel, fennel fronds, and walnuts over the top of the greens.
- Remove the apples from the lemon water and dry in a salad spinner or with paper towels. Tuck the apple slices in between the spinach leaves and across the top of the salad.
- 2 tsp freshly squeezed lemon juice
- 1 Tbsp coarsely chopped tarragon
- 2.5 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- 0.25 tsp sugar
- In a mason jar combine the olive oil, apple cider vinegar, tarragon, lemon juice, and sugar. Seal the lid tightly and shake vigorously until the mixture is emulsified. Serve immediately.
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