This apple fennel salad is light, crisp, and beautifully balanced. It's thinly sliced apple and fennel tossed in a creamy maple dressing, and topped with crunchy candied almonds. It's delicious any time of year, and it's ready in just 20 minutes.
Ingredients
The Almonds
½ cuproasted almonds
2tablespoonsmaple syrup
1teaspoonbutter
Apinchof sea salt and pepper
The Dressing
¼ cupmayonnaise, can use light
2tablespoonsmaple syrup
1tablespoonlemon juice
Sea salt and pepper , to taste
The Fennel Salad
1redapple, cored and thinly sliced
1bulbfennel, sliced thin
Instructions
Put a piece of parchment paper on your counter. Add the almonds, maple syrup, butter, salt, and pepper to a small pan over medium-high heat. Bring to a boil then stir the almonds until the liquid evaporates. Spread the almonds out on the parchment paper and let them cool.
2 tablespoons maple syrup, 1 teaspoon butter, A pinch of sea salt and pepper, ½ cup roasted almonds
Combine dressing ingredients together and set aside.
¼ cup mayonnaise, 2 tablespoons maple syrup, 1 tablespoon lemon juice, Sea salt and pepper
Toss fennel and apple with the dressing and top with the candied almonds. You can use the fennel fronds as a garnish, too.