Apple Fennel Salad with Hazelnut Vinaigrette

On being a salad

Hi. Hello. Aren’t we all just salads? This apple fennel salad hazelnut vinaigrette thinkso. Just jumbles of ingredients that go together? That go together in different shapes and sizes and textures and mixtures and sometimes we’re hot? Or, sometimes we’re cold? Perhaps sometimes we feel oddly about our flavors but mostly we’re all just totally spot on? And if we’re not then like, choose a new dressing, ya know? Make sure it isn’t made from toxic vegetable oils, too, ok?

On eating a salad

Sigh, perhaps you do not know. Perhaps you do not think of us as salads. Perhaps this is my caffeinated brain, simply wishing for extra salads or for salad inclusivity. For salads to be us. For us to be them. I think we are. And I think a fried hazelnut vinaigrette is just one of the best ways to remember that salads are what you make them–not the other way around.

This apple fennel salad hazelnut vinaigrette combo pack is surely the way to go from here. Just sayin’.

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Apple Fennel Salad with Hazelnut Vinaigrette

A fun and quick play on a raw salad, the apple and fennel slices stay raw while the dressing is warm! A play on the transition from summer to fall. Enjoy!

Course Salad

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4 people

Ingredients

• 1 apple cored and thinly sliced
• 1 bulb of fennel sliced into quarters with the core removed and thinly sliced
• 1/4 cup raw hazelnuts chopped roughly
• 1 small shallot peeled and thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 garlic clove peeled and smashed
• 1 teaspoon smooth mustard of your choice
• juice and zest of 1/2 a lemon
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• extra lemon juice and extra virgin olive oil to dress the apple and fennel slices

Instructions

1. Place your apple and fennel slices in your serving bowl and gently toss with the extra lemon juice and a drizzle of extra virgin olive oil in order to prevent sticking and browning. Set aside.
2. In a small pot or pan, add the extra virgin olive oil over medium heat. Add the hazelnuts, shallots and smashed garlic clove. While stirring, allow to cook until the shallot is fragrant and the hazelnuts have begun to brown, about 5 minutes. Take off the heat and while stirring, add the mustard, lemon juice, lemon zest, sea salt and black pepper.
3. When ready to serve, simply add the warm hazelnut vinaigrette on top of the dressed apple and fennel slices and toss to combine. Serve immediately.