Apple & Fennel Salad

It’s fall in San Diego, and the produce is in full send mode. I love to make this to pair with heavier meals to bring some brightness. It’s light and tangy, so it’s great to pair with your Thanksgiving meal to help cut some of that heaviness. Lets dive in.

What you’ll need:

• 2 TBS lemon juice,

• 1 TBS Apple cider vinegar (AVC)

• ½ teaspoon salt

• black pepper

• 1 garlic clove (smash with the flat side of knife, no need to chop)

• 1 TSP honey

• ¼ cup extra-virgin olive oil

• 2 large fennel bulbs, thinly sliced

• 2 apples, thinly sliced (I prefer honeycrisp but any tart apple will do)

• 4 celery stalks, thinly sliced

• some of the leftover fennel fronds or roughly chopped parsley leaves

• ½ cup toasted walnuts

• ½ pomegranate aprils

• 2 oz Parmesan (thin strips or finely shredded)

Lets make it:
1. In a small container like a mason jar, add your lemon, vinegar, honey, garlic, salt, pepper, and oil. Pop the lid on and shake it like it owes you money until emulsified. Adjust levels to your taste!

2. Finely chop all your veg and fruit and add to a large bowl. Toss the fennel, apple, and celery, fennel fronds or parsley, parmesan, and walnuts with your vinaigrette. Top with a lil extra Parmesan and pomegranate just before serving.