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Apple Fennel Salad

This apple fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. —Jason Purkey, Ocean City, Maryland
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup balsamic vinegar
  • 8 cups fresh arugula or baby spinach
  • 1 large fennel bulb, thinly sliced
  • 1 large tart apple, julienned
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 4 ounces crumbled goat cheese
  • 1 cup glazed walnuts

Directions

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.
  • In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts.
  • Drizzle eight plates with balsamic glaze. Top with salad.

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