Photo: Annabelle Breakey; Styling: Dan Becker
Prep Time
15 Mins
Yield
Serves 12 (serving size: about 1 cup)

How to Make It

Step 1

Whisk together shallots, juice, vinegar, oil, and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

Step 2

*We like La Tourangelle brand, sold at well-stocked grocery stores.

Step 3

Note: Nutritional analysis is per serving.

You May Like

Ratings & Reviews

Dutchess5280's Review

Dutchess5280
November 25, 2011
Really delicious and worth the hassle of trying to find fennel in Colorado. Yes, we are really that backward in the culinary sense. Be sure to slice the fennel as thin as possible. I was short of time and so used a bottled light raspberry vinaigrette and it was still fabulous. Ran out, bought another fennel bulb tonight (now that I know where to get them!) and made it again, adding shallots to the vinaigrette. One of the new favorite salads at our house.