I don’t know what’s happening over here in my kitchen…but my seasons keep flip flopping. I want it to be fall, but as soon as I commit to the harvest flavors, the warm weather swoops in and tricks me. This salad is a divine mix of the two. Nutty arugula, sun-dried tomato, a big happy green apple and fennel.
Oh, fennel. How do I love thee? Let me count the ways…you are a real licorice, you make me pee a lot and you freshen my breath…you’re a dream boat, fennel, let’s stay together.
If you have seen fennel in the grocery store and shied away because you didn’t know where to begin, this salad is for you. Apple and fennel are one of my all time favorite combos. In the summer I looove a raw fennel, apple and parmesan salad. But since it is October let’s get a little toasty.
What you need:
1 tsp of honey or agave
2 tablespoons of soy sauce
1 green apple
*Optional but so good: goat cheese or parmesan *
Heat a skillet to medium heat
Quarter the fennel, toss with honey, soy sauce, lemon and a pinch of salt
Satuee the fennel in the skillet till nice and brown
Chop the other ingredients
Drizzle the arugula with olive oil, lemon and sea salt
Lay the warm fennel across the arugula…
Yum and Love, HD