Ready to add some fennel to your recipes this week? Here is a refreshing and light spring salad recipe to try out. This recipe was originally written by Dave Lieberman, and serves 4.

Fennel, Arugula, and Green Apple Salad

For the salad:
1 cup Walnut halves or pieces
1 small Fennel bulb
1 Green apple
5 oz. Arugula, sliced into wide ribbons

For the dressing:
1 Lemon, juiced
1 Orange, juiced
2 Tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup olive oil

In a 350ºF oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes. Combine the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified. Taste, and add the sugar if necessary (it depends on how sweet the orange is). Slice off the fennel stem tops and root, then halve. Halve and core the apple. Using a mandoline or sharp knife, slice both as thinly as possible. If not using immediately, keep the slices in a bowl of water to avoid browning. Toss the fennel and apple slices with the arugula in a large bowl with the dressing. Top with the walnuts and some chopped fennel fronds. (Sharp Cheddar or cold shredded chicken can be added as well).

Other Recipe Ideas for this Week:

Kale Strawberry Salad (Salt & Wind)

Pan-Rosted Hakurei Turnips with Honey (Gourmandistan)

Stir Fried Bok Choy with Ginger and Carrots (Curtis Stone)