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Fennel, Apple & Manchego Salad | Flavors by Alessandra

Fennel, Apple & Manchego Salad

Fennel, Apple & Manchego Salad

15 mins prepServes 6

A crisp, bright, 15-minute salad that brings freshness and contrast to any Thanksgiving or winter table. Shaved fennel, crunchy celery, sweet apples, and nutty Manchego come together in a lemony honey-Dijon vinaigrette that coats every leaf beautifully.

6 servings

What you need

arugula

fennel bulb

1 fennel bulb, thinly sliced

celery rib

4 celery rib, thinly sliced on a bias

honey crisp apples

1 honey crisp apples, cut into thin matchsticks

manchego

candied pecans

⅓ cup candied pecans

dijon mustard

1 tbsp dijon mustard

honey

1 tbsp honey

apple cider vinegar

1 tbsp apple cider vinegar

lemon juice

1 lemon juice, ≈ 1 tbsp

olive oil

⅓ cup olive oil

salt & pepper

1 salt & pepper, to taste

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Instructions

Make the Dressing
1 Whisk together the Dijon mustard, honey, apple cider vinegar, lemon juice, and olive oil until emulsified. Season with salt and pepper. The dressing should be slightly thick and glossy, similar to a balsamic vinaigrette.
Prep the Salad Base
3 Thinly slice the fennel and celery. Cut the apples into thin matchsticks. Keep components chilled for maximum crunch.
Assemble the Salad
5 Add the arugula, fennel, celery, and apples to a large bowl. Drizzle with the dressing and toss gently to evenly coat.
Finish & Serve
7 Transfer to a serving platter. Top with a generous grating of Manchego cheese and sprinkle with candied pecans. Serve immediately.

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