Fennel, Apple & Manchego Salad
Serves 615 mins prep0 mins cook
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.
0 servings
What you need
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.View original recipe