Crisp Apple-Fennel Salad with Lemon Thyme Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

1 large crisp apple (e.g., Honeycrisp), cored and thinly sliced
1 small fennel bulb, cored and very thinly sliced (reserve 2 tbsp / 30 ml chopped fronds)
2 cups (60 g) baby arugula
1/4 cup (30 g) thinly sliced red onion
1/3 cup (35 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tsp (1 g) finely chopped fresh thyme leaves
1/2 tsp (1 g) lemon zest
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

1. Place the sliced apple, fennel, arugula, red onion, and toasted walnuts in a large bowl.
2. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, thyme, lemon zest, a pinch of salt, and several grinds of black pepper until emulsified.
3. Pour the vinaigrette over the salad and toss gently to coat. Adjust seasoning with additional salt and pepper to taste.
4. Sprinkle chopped fennel fronds over the top and serve immediately.