Apple and fennel salad with pine nuts, parmesan and shallot dressing

This very easy to make Italian salad is delicate, fresh-tasting and crunchy.

The sweetness of the Pink Lady apple complements the aniseed flavour of the fennel. Serve for a summer lunch with slices of the best prosciutto and focaccia, it’s like heaven on a plate.

Serves: 4

Preparation time: 15 minutes

You’ll need:

1 large fennel bulb, thinly sliced

1 Pink Lady apple, cored and thinly sliced

2 tbsp flat leaf parsley, torn

Juice of ½ lemon

25g pine nuts, toasted

25g Parmigiano Reggiano (parmesan) cheese, shaved

For the dressing:

1 tbsp white balsamic vinegar

4 tbsp extra virgin olive oil

1 small shallot, finely chopped

1 tsp clear honey

Pinch of salt and pepper for seasoning

What to do:

In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.

Place the ingredients for the dressing in a screw top jar, season and shake well.

Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the lovely dressing.

Nutritional Values

Recipe by www.pinkladyapples.co.uk

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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