It's that time of year here in Minnesota when the apples are fresh, crisp, and abundant in markets everywhere. I love slicing up my favorite, local apples (like Honeycrisp) along with fresh fennel, shaved Parmesan cheese, and walnuts in this delicious and unique salad. Add a drizzle of your favorite extra virgin olive oil and a squeeze of lemon and you'll have a beautiful salad to enjoy. The recipe is featured on page 366 of the book and was inspired by one of my Italian dinner party gatherings.
Fennel Apple Salad
2 apples, thinly sliced, keep the skins on for color (I love Fuji or Honeycrisp apples for this.)
2 fennel, thinly sliced (take out the hard inner core of the fennel)
½ cup extra virgin olive oil
½ tsp. sea salt
1 lemon (juiced)
4 ounces parmesan cheese (shaved into thin pieces)
Slice the apples and fennel thin with a mandolin or knife. Place in a serving bowl and mix in the lemon juice, salt, and olive oil. Shave the parmesan cheese over the top and mix well. For an added crunch, sprinkle in toasted walnuts. Serve immediately.