Apple and Fennel Salad with Cider Vinaigrette

A refreshing salad course, perfect to cleanse one’s palate before dessert.
Servings 6
Prep Time


  • 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


  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.