Your Life A to Z Recipe: Monday, March 23rd, 2015 Fennel and Apple Salad with Feta, Dates & Toasted Walnuts By Chef Chuck Wiley
Fennel and Apple Salad with Feta, Dates & Toasted Walnuts
Yield: 4-6 Servings
2 tsp Dijon mustard
1 Tbsp Lemon juice
2 Tbsp Extra virgin olive oil
To taste Kosher salt and freshly ground black pepper
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
4 oz Organic greens
2 oz Feta cheese, crumbled
1/3 cup Walnuts, toasted and coarsely chopped
2 Tbsp. Chives, sliced
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.
In a separate bowl, toss the fennel with enough dressing to coat well. Carefully fold in the apple and dates as to not break up the apple; taste for salt and pepper. Add a little more lemon juice if needed.
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.
Top with the feta, walnuts and chives.