Another quick post for a quick Friday dinner!

I think it’s this warm weather finally getting under my skin. I always eat so much lighter (see: healthier) when it’s warm and sunny, and the other day it was in the low 70′s and sunny. I had a big ol’ bulb of fennel lying in my fridge and most of the other ingredients on hand (a special trip for proscuitto but well worth it) so I whipped this salad together for a nice light supper.

Crunchy and refreshing fennel and apples with salty satisfying proscuitto, this whole dish just feels clean and oh-so-springish. Adding some walnuts (or even goat cheese would be nice) bulks things up a bit, but feel free to add some grilled chicken breast or serve it with nice hot crusty bread.

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Fennel and Apple Salad

Serves 2

If you can, get the proscuitto sliced fresh at your deli counter over buying the pre-sliced stuff. Not only is it unbelievably cheaper, it’s also better tasting sliced fresh. Just get it sliced as thin as humanly possible!

Ingredients

• 1 small fennel bulb, ends trimmed and then halved, fronds reserved
• 1 medium pink lady apple, cored and cut into quarters
• 3 ounces proscuitto, torn into smaller pieces
• 2 big handfuls spring mix or leafy greens, washed and spun dry
• ½ cup walnut halves, toasted and cooled
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey

Directions

1.) Using a mandoline, slice the fennel on thinnest setting possible. If you have the julienne attachment for your mandoline, cut pink lady apple into matchsticks, otherwise slice very thin and then cut into matchsticks. If you don’t have a mandoline, just slice them as thin as possible. If not using right away, keep fennel and apple slices in a large bowl of cold water with some lemon juice squeezed into the bath.

2.) Whisk together the apple cider vinegar, mustard, oil, and honey. Taste for seasoning. Toss fennel, apples, and arugula lightly with dressing. Add a little dressing at a time, pouring more if necessary.

3.) Chop up the reserved fronds a bit. Sprinkle over salad along with walnuts, proscuitto, and then enjoy!

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