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Tuesday, February 16, 2016

Apple Fennel Salad




This crisp, refreshing salad is one of the dishes Dave and I prepared for Valentine's Day. The entire recipe is supposed to be composed of raw, vegan ingredients, but since Dave and I are vegetarian we adapted the recipe to include non-vegan, but still vegetarian ingredients. 

Adapted from Rawmazing.

Ingredients:
-1/4 cup olive oil
-2 tablespoons honey
-1/2 lemon, juiced
-Salt and pepper
-1 apple, sliced thinly
-1 fennel bulb, thinly sliced
-1/2 cup walnuts
-1/2 cup goat cheese

Combine the olive oil, honey, lemon juice, and salt and pepper to taste. Stack the apple and fennel, sprinkle with goat cheese and walnuts. Drizzle the dressing over the salad and serve. 




If you don't want to stack the salad ingredients, this also looked pretty with the apple as the bottom layer, with the rest of the ingredients scattered over top.

   

I enjoyed this salad before our meal, this was nice and light, especially before a heavier pasta main course. The apple and fennel paired nicely together, both are light, but have their own distinct flavor which was able to shine through. The dressing helped to add a little bit of cohesion, but the salad might have been nice without it.

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