Winter Fennel and Apple Salad Recipe


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

1 fresh fennel bulb - trimmed

1 bunch arugula

Parmigiano-Reggiano - shaved

Olive Oil

Gravenstein Apple Cider Vinegar or Red Vinegar

Freshly ground Tellicherry pepper

Sea Salt to taste


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.  If served as a side, it goes very well with pork roast.


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

2.  Coat apple and fennel with olive oil as soon as possible that they don't oxidize; add arugula and drizzle with vinegar to taste.  Then mix salad carefully with your hands to separate all the ingredients and ensure they are evenly distributed.

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

4. Arrange salad on a platter, garnish with shavings of Parmigiano-Reggiano (use a veggie peeler) and serve.