Apple-Fennel Salad

What You Need:


  • 1/4 cup chopped shallots
  • 1/4 cup unfiltered apple juice
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons roasted walnut oil or olive oil
  • 1/2 teaspoon kosher salt
  • 5 ounces baby arugula (about 6 cups)
  • 2 apples quartered, cored, and sliced thinly
  • 1 fennel bulb, halved and sliced thinly
  • 3/4 cup toasted walnut pieces

How to Make It:

Whisk together shallots, juice, vinegar, oil, honey and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

Fennel Apple Mint Slaw

What you Need :


  • 1 large fennel bulb or 2-3 small bulbs, sliced very thin
  • 1 small onion or 1 shallot, sliced very thin
  • 1 apple, cut into julienne strips or sliced very thin, cover in water with a squeeze of lemon juice
  • 2 tablespoons honey
  • 2 teaspoons stone-ground or Dijon mustard
  • Juice from 2 lemons
  • ¼ – ½ cup olive oil
  • 6-10 fresh mint leaves, finely chopped
  • salt and pepper to taste

How to Make It :

In a small bowl, whisk honey, mustard and lemon juice. Slowly whisk in olive oil. Stir in mint leaves and season with salt and pepper. In a large bowl, combine sliced fennel and onion. Drain apple and discard water. Add apple to fennel mixture. Pour honey mixture over fennel mixture and stir well to combine. Cover and refrigerate for 30 minutes to an hour. Taste. Adjust seasoning (mint, lemon, salt, pepper) if necessary and serve.

Recipe courtesy of Melissa Peterson