Napa_cabbage_green_apple Apple and Fennel Salad

 

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Serves 4 to 6

 

Apples combine with the delicate licorice flavor of fennel to make this deliciously refreshing salad that I learned while visiting friends who had a small farm near  the village of La Chenau, not far from Gruyere of cheese fame. 

 

3 tablespoons olive oil

1/4 cup cider vinegar

1/2  teaspoon sugar

A dash or two of Worcestershire sauce

1 teaspoon sweet and hot brown mustard

 

1 head of fennel, trimmed and thinly sliced

3 or 4 crisp green apple, cored and chopped but not peeled

1 sweet purple onion, cut into thin rings and the rings quartered

2 stalks of celery, chopped

1 teaspoon fresh mint leaves, mined

1 teaspoon fresh cilantro, minced

1 teaspoon fresh dill weed, minced

 

2 to 3 cup of fresh baby spinach or torn romaine or a combination there of

Fresh coarse ground black pepper to taste

 

Put the first five ingredients in the bottom of a large salad bowl and blend well.  Add the remaining in ingredients except spinach or romaine and toss well.  Chill.  Place the greens on a serving plate and pile the chilled salad on top of them.  Drizzle any dressing that may remain in the bowl over all.  Add pepper to taste.  Serve chilled.

 

 

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