Winter Fennel and Apple Salad Recipe

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Winter Fennel and Apple Salad Recipe

Serves 6 as a side, or 12-16 in small cups as an appetizer or a Tapa

This makes a lovely winter salad, either as a first course (serves 6), or a s light main dish (serves 3). Can also be served in small cups as a tapas or appetizer.  If served as a side, goes will with a hearty roast or stew.


2 apples of your choice -- peeled, cored and thinly sliced

1 fresh fennel bulb - trimmed

1 bunch arugula

Parmigiano-Reggiano - shaved

As Pontis Olive Oil

Freshly ground Tellicherry pepper

Espelt Moscatell Vinegar

M Hervy Fleur de Sel to taste


1. Thinly slice all ingredients.  The fastes way to slice is either using a food processor slicing blade or a mandoline.  But a sharp knife works too.

2.  Coat all ingrendients as soon as possible with oil so that they don't oxidize.  Drizzle with vinegar to taste.  Then mix carefully with your hands to separate all the ingredients an ensure even distribution of ingredients.

3. Add Fleur De Sel and freshly ground pepper to taste.

4. Put salad on platter.  use a veggie peeler to shave strips of parmigiano-Reggiano. Garnish salad with savings and serve.