Easy Shaved Fennel and Apple Salad

5 from 2 votes

This shaved fennel and apple salad is perfectly balanced. The crisp fennel, sweet apple and salty manchego works so well together to make this an easy salad, full of crunch.

Prep Time15

Total Time15

Course: Salads

Cuisine: Global

Servings: servings

Ingredients

For the salad:

100 g rocket arugula
1 red onion
2 apples
1 small fennel bulb
150 g Manchego cheese grated
A handful of roasted pecans

For the dressing:

4 tbsp balsamic vinegar
2 tbsp maple syrup
8 tbsp olive oil
1/2 tsp Dijon mustard
Flakey salt and freshly ground black pepper

Instructions

To a blender, add the balsamic vinegar, maple syrup, olive oil, Dijon mustard, salt and pepper. Blitz until smooth and emulsified. You can also add to a jar or jug and use a handheld immersion blender.
Finely shave the red onion, apple and fennel with a mandolin, or use a very sharp knife to slice finely.
In a large bowl, combine the rocket, red onion, apples, grated manchego, and fennel. Drizzle with the dressing, reserving a little for the end, and toss gently to coat.
Before serving, top with more grated Manchego and the pecans. Drizzle over a little extra dressing just before serving.

Notes

Scroll up for a step by step guide on how to make this fennel apple salad.

To store: store any leftovers in an airtight container for up to 4 days. Ideally, store undressed to avoid sogginess.

Make ahead: slice everything ahead of time and toss the apple and fennel with some lemon juice to avoid browning. Keep in an airtight container. Blend the dressing and keep in a sealed jar for 4 days.

Nutrition