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Shaved Fennel Honeycrisp Salad with Apple Cider Poppy Seed Dressing.

Shaved Fennel Honeycrisp Salad with Apple Cider Poppy Seed Dressing

This Shaved Fennel Honeycrisp Salad features a bed of baby greens topped with sliced fennel and Honeycrisp apples, garnished with fennel fronds, pickled shallots, and pecans. The salad is served with its Apple Cider Poppy Seed Dressing on the side.
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Prep Time 20 minutes
Pickling Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Apple Cider Poppy Seed Dressing
  • 2 shallots thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 clove garlic peeled
  • ½ cup olive oil
  • ¼ cup apple cider
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • ½ tsp salt
  • 1 tbsp poppy seeds
Shaved Fennel Honeycrisp Salad
  • 1 fennel bulb
  • 2 Honeycrisp apples cored and sliced thin
  • 1 lemon juiced
  • 142g (5oz) baby romaine lettuce **
  • ½ cup roasted pecans coarsely crumbled
  • 1 batch pickled shallots see above
  • 1 batch Apple Cider Poppy Seed Dressing see above

Equipment

  • 1 Smoothie cup or high-powered blender
  • 1 mandoline

Method
 

For the Dressing
  1. Place the shallots in a bowl and pour the vinegar over top. Set aside to lightly pickle for 15 minutes. When the 15 minutes are up. Drain the shallots, retaining the vinegar. Set the shallots aside. 
    2 shallots, 2 tbsp apple cider vinegar
  2. Pour the vinegar into a high-powered blender or smoothie cup. Add the garlic, olive oil, apple cider, lemon juice, mustard, honey, and salt. Blitz on high until smooth and creamy.
    1 clove garlic, ½ cup olive oil, ¼ cup apple cider, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, ½ tsp salt
  3. Transfer the dressing to a jar and add the poppy seeds. Stir to combine. Seal the jar and chill until ready to use. The dressing will keep for up to a week. Shake the jar before using. 
    1 tbsp poppy seeds
For the Salad
  1. Remove and reserve the fronds from the fennel bulb. Shave the bulb nice and thin on a mandoline.
    1 fennel bulb
  2. Transfer the fennel slices to a large bowl and add the apples and the lemon juice. Toss to coat and set the bowl aside.
    2 Honeycrisp apples, 1 lemon
  3. Create a bed of baby romaine on a platter. Top the romaine with the shaved fennel and Honeycrisp apple slices. Garnish the salad with the shallots you pickled earlier, the pecans, and the reserved fennel fronds. Serve with the dressing on the side.
    142g (5oz) baby romaine lettuce **, ½ cup roasted pecans, 1 batch pickled shallots, 1 batch Apple Cider Poppy Seed Dressing

Notes

** You can use any tender green you would like here. I'm just partial to baby romaine, but I think baby spinach or simply mixed baby greens would be great here.