This time of year, as excited as I am for all the comfort food — the hot meals, soups and stews, pumpkin baked goods, and Halloween candy — I do find myself missing all the fresh produce of summer. For me, there is nothing as satisfying as a healthy, crisp and light salad made from what is currently in season. I get so much enjoyment out of creating fall and winter salads, where the options are a bit more limited. This simple and beautiful salad is so quick to make and the finished result is so elegant and colorful. If you are vegan, feel free to leave off the cheese on top, it isn’t necessary at all, it just brings another layer of flavor that compliments the apples so well.
Apple Fennel Salad Stack
1 large honey crisp or gala apple, sliced into thin rounds, core removed
1/2 of a medium-sized fennel bulb, cored and sliced thin
1 cup arugula
1/4 cup blue cheese — I went with a sheep’s milk Roquefort — optional
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey (or maple syrup)
1 teaspoon dijon mustard
salt and pepper, to taste
Whisk the vinaigrette together in a small bowl and set aside.
Fill a medium sized glass bowl with water and squeeze the lemon in. Slice the apple into rounds, about 1/4″ thick. Take a knife and cut out the core. Add the apple to the bowl of water to keep it from oxidizing and browning.
Get all of your other ingredients together. Place a small amount of arugula on each plate, then start stacking, one apple, a few slices of fennel, another apple slice, more fennel, as tall as you’d like. Finish with an apple slice, then add a little bit of arugula and top with your cheese.
Drizzle the vinaigrette over all of it. Season with a little freshly ground black pepper.
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.