Ingredients
- 2 small fennel bulbs, trimmed, halved lengthwise, thinly sliced (use a mandolin if you have one)
- 1 Granny Smith apple, halved, cored and cut into thin slices
- zest of 1 organic lemon
- sea salt and freshly ground pepper, to taste
- 4 cups mesclun salad greens (about 100 g)
- 1/2 cup walnuts, toasted (45 g)
- 2-3 tablespoons freshly grated parmesan
- juice of 1/2 organic lemon, or more
- 4 tablespoons extra-virgin olive oil
Instructions
- In large bowl, combine apple and fennel (separating pieces of apple that are stuck together). Sprinkle with salt, pepper and lemon zest, toss together and add the mesclun greens, walnuts and parmesan and toss again.
- In a small bowl, whisk together the lemon and olive oil. Season with salt and pepper.
- Pour the dressing over the salad and gently toss together until evenly coated. Garnish with a little more parmesan and serve.