Apple and Fennel Salad with Cider Vinaigrette

Apple and Fennel Salad with Cider Vinaigrette




  • 4 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons corn syrup
  • 1/2 teaspoon Salt
  • 1 large Granny Smith apple, peeled, cored and thinly sliced
  • 1 medium fennel bulb, fronds removed, halved, cored and thinly sliced
  • 5 ounces baby arugula
  • 1/3 cup pecans, toasted
A refreshing salad course, perfect to cleanse one’s palate before dessert.


  1. In small bowl, whisk together apple cider, oil, corn syrup and salt.
  2. In medium bowl, combine apple slices, fennel and half of dressing.
  3. Arrange arugula in serving bowl or on serving platter. Top with apple and fennel mixture. Drizzle with remaining dressing; toss to coat. Sprinkle with pecans and serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.