A refreshing salad course, perfect to cleanse one’s palate before dessert.
Servings6
Prep Time
Ingredients
4tablespoonsapple cider vinegar
2tablespoonsolive oil
2teaspoonscorn syrup
1/2teaspoonSalt
1large Granny Smith applepeeled, cored and thinly sliced
1medium fennel bulbfronds removed, halved, cored and thinly sliced
5ouncesbaby arugula
1/3cuppecanstoasted
Instructions
In small bowl, whisk together apple cider, oil, corn syrup and salt.
In medium bowl, combine apple slices, fennel and half of dressing.
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.