Apple and Fennel Arugula Salad with Cider-Dijon Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

4 cups baby arugula
1 small fennel bulb, very thinly shaved
1 crisp apple, thinly sliced
2 celery stalks, thinly sliced on the bias
1/4 small red onion, very thinly sliced (optional)
1/3 cup walnuts, toasted and roughly chopped (optional)
1/4 cup shaved Parmesan or Manchego (optional)
3 tbsp extra-virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 tsp fresh lemon juice
1/2 tsp fresh thyme leaves, chopped
1/4 tsp kosher salt
Freshly ground black pepper to taste

Instructions

1. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; transfer to a plate to cool.
2. Place the shaved fennel in a bowl of ice water for 5 minutes to crisp; drain well and pat dry. Reserve a few fronds for garnish.
3. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, lemon juice, thyme, salt, and several grinds of black pepper. While whisking, slowly stream in the olive oil until emulsified.
4. In a large bowl, combine arugula, fennel, apple, celery, and red onion (if using). Drizzle with vinaigrette and toss gently to coat.
5. Top with toasted walnuts, shaved cheese, and fennel fronds. Taste and adjust seasoning with salt and pepper. Serve immediately.