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Marian's Apple-Fennel Salad
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Brief Description
Roundup 2014 State Contest
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Main Ingredient
Apple
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Category: Salads
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: texas4h
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Posted On: Jan 27, 2015
Number of Servings:
Ingredients:
- 1/2 cups - Walnuts Coarsely chopped
- 1/2 cups - Extra virgin olive oil
- 1/4 cups - Lemon juice
- 1 - Shallot Minced
- 1 tablespoons - Brown sugar
- 1 teaspoons - Dijon mustard
- 1 - Gala apple Cut into quarters
- 1 - Medium-size fennel bulb
- 1 - Celery rib
- 5 ounces - Fresh arugula
- 1 cups - Loosely packed fresh parsley leaves
Directions:
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.
2. Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.
3. Cut apple, fennel, and celery into thin slices, using a mandoline or sharp knife. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss apple, fennel, celery, and parsley with desired amount of vinaigrette. Top arugula with apple mixture; sprinkle with walnuts and salt and pepper to taste. Serve immediately with any remaining vinaigrette.
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