APPLE FENNEL SALAD

INGREDIENTS

DRESSING

2 tablespoons (30 mL) extra-virgin olive oil

1½ tablespoons (22 mL) fresh lemon juice

2 tablespoons (30 mL) fresh orange juice

½ teaspoon (2 mL) Dijon mustard

Sea salt and freshly ground black pepper

2 fennel bulbs, thinly sliced

1 Gala apple, thinly sliced

4 radishes, thinly sliced

⅓ cup (75 mL) chopped scallions

3 cups (750 mL) baby salad greens

¼ cup (60 mL) fresh mint leaves

⅓ cup (75 mL) crumbled feta cheese

⅓ cup (75 mL) sliced almonds

DIRECTIONS

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange juice, and Dijon mustard. Season with salt and pepper.

Assemble the salad: In a large bowl, toss the fennel, apple, radishes, scallions, and baby salad greens with half of the dressing until well coated. Add the mint, cheese, and almonds and toss to combine. Taste and season with salt and pepper, and the additional dressing, if desired.

Use a mandoline, if you have one, to slice the fennel, apple, and radishes paper-thin.

SERVES: 4

VEGAN: Skip the cheese.

GLUTEN-FREE