Fennel and Apple Salad with Feta, Dates & Toasted Walnuts

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Yield:  4-6 Servings

2 small  Fennel bulbs, shaved thin on a Japanese mandolin
1 each   Green Apple, cut into matchsticks
8-12 each Medjool dates, pits removed, cut into slivers
2 tsp  Dijon mustard
1 Tbsp  Lemon juice
2 Tbsp   Extra virgin olive oil
To taste Kosher salt and freshly ground black pepper
4 oz  Organic greens
2 oz  Feta cheese, crumbled
1/3 cup  Walnuts, toasted and coarsely chopped
2 Tbsp.  Chives, sliced

1. Combine the fennel, apple and dates and in a mixing bowl.

2. In a separate bowl, whisk together the mustard and lemon juice. Whisk in the olive oil a little at a time to make an emulsion. Season with salt and pepper and set aside.

3. Toss the fennel mixture with some of the vinaigrette; taste for salt and pepper. Add a little more oil or lemon juice if needed.

4. Dress the greens with enough of the vinaigrette to coat each leaf, tossing in a few grains of kosher salt. Arrange the greens on a serving platter; spoon the fennel and apple salad over the greens.

5. Top with the feta, walnuts and chives.