Fennel, Apple, and Walnut Salad with Citrus Vinaigrette

MAKES: 10 SERVINGS
START TO FINISH: 25 MINS

 

 

 

 

 


Ingredients

1 Recipe Basic Vinaigrette, using cider vinegar in place of white wine vinegar

2 tablespoons orange juice

2 tablespoons honey

1 clove garlic, minced

4 cups curly endive, torn

3 cups thinly sliced fennel (2 medium)

1 cup cubed or thinly sliced tart apple or pear (1 medium)

1/2 cup coarsely chopped walnuts, toasted*

1/2 cup thinly sliced red onion (1 medium)

1/2 cup crumbled blue cheese, feta cheese, or goat cheese (chevre) (2 ounces)

Sea salt flakes

Freshly ground black pepper


Directions
  1. For dressing, in a screw-top jar combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and shake well.
  2. In an extra-large bowl combine endive, fennel, apple, walnuts, red onion, and cheese. Drizzle with dressing; toss gently to coat. Season to taste with salt and pepper. Transfer to a serving platter.

From the Test Kitchen

For a different nuttiness, use pine nuts in place of the walnuts.

For a thicker dressing, in a food processor or blender combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and process or blend until thickened.

*TOASTED NUTS:

To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice.


Basic Vinaigrette
Ingredients

1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons white wine vinegar


Directions
  1. In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well.

From the Test Kitchen

For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.


Nutrition Facts (Fennel, Apple, and Walnut Salad with Citrus Vinaigrette)

Per serving: 153 kcal , 11 g fat (2 g sat. fat , 3 g polyunsaturated fat , 5 g monounsaturated fat ), 5 mg chol. , 171 mg sodium , 12 g carb. , 3 g fiber , 7 g sugar , 3 g pro.