Ingredients

The following ingredients have 8 Servings
  • 3 fennel bulbs (sliced thin)
  • 2 green apples (cored and sliced thin)
  • 1/2 cup chopped fennel fronds
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tahini
  • 2 tablespoons honey ((use date honey or agave to make it vegan))
  • 3/4 teaspoon salt
  • 1/2 cup chopped walnuts (toasted)
  • 1/4 cup pomegranate seeds

Instruction

  • Prepare the fennel and apple slices, making sure to slice each very thin. To slice the fennel, slice the bulb from the stalks.
  • Slice the bulb in half, top to bottom.
  • Use a smaller knife to cut out the core from each half.
  • Place the flat side of each half bulb on the cutting board. Slice downward to make thin strips.
  • Remove fennel fronds from the stalks and chop them to make 1/2 cup of fronds. Remove any tough stems.
  • For the apples, slice in half and use a melon scoop to remove the core - or you can use an apple corer for this step.
  • Slice downward at a slight angle to create thin slices. You can also slice fennel and apple on a mandoline to a width of 2 mm (1/10 inch) if desired.
  • In a blender combine apple cider vinegar, tahini, honey and salt. Blend ingredients on low, then increase blending speed to medium. Slowly drizzle in the olive oil to emulsify the dressing.
  • Combine sliced fennel, sliced apples, and fennel fronds in a large bowl. Pour dressing over the fennel, apples and fronds and toss gently to combine.
  • Garnish salad with toasted walnuts and pomegranate seeds. Taste and add additional salt to taste, if desired. Serve. This salad can be made ahead and tossed with dressing up to 24 hours prior to serving. If making ahead, reserve the pomegranates and walnuts to garnish just before serving.