Ingredients:
1 cucumber, peeled, halved, seeded
and diced
1 Andy Boy fennel, trimmed and finely slivered
1 granny smith apple, cored, quartered and sliced
2 t lemon juice
2 T walnuts, chopped and toasted
Vinaigrette:
2 T orange juice
2T walnut oil
2 T fresh mint, chopped
1 T cilantro, chopped
1/8 t paprika, sweet or hot
salt and pepper
|
Directions:
| 1. |
Pour 1 C boiling water over
slivered Andy Boy fennel. Sit for three minutes, then drain. |
| 2. |
Combine salad ingredients, except walnuts,
in serving bowl and gently mix. |
| 3. |
For the vinaigrette, whisk all ingredients
in a small bowl until emulsified. |
| 4. |
Season with salt and pepper and pour over
salad. Serve immediately or marinate, covered, in the fridge
for 1 to 2 hours. |
| 5. |
Toss before serving and garnish with toasted
walnuts. |
| |
Serves 4 |
|
