Fennel and Sunchoke Winter Salad

December 14, 2017
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Created by Harmons Chef
20 minutes
Serves 10
INGREDIENTS:
  • 1/2 cup walnuts
  • 4 stalks celery, thinly sliced
  • 1 head fennel, thinly sliced, fronds reserved
  • 3 small sunchokes, thinly sliced
  • 1 Granny Smith apple, thinly sliced into matchsticks
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp mustard
  • 2 tsp maple syrup
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
DIRECTIONS:

Spread walnuts on a plate and toast in microwave for 30-60 seconds, being careful not to burn. They should have a nutty aroma.

In a small bowl, combine apple cider vinegar, mustard, honey, and salt. Whisk in oil and season with pepper.

Place sliced celery, celery leaves, fennel, sunchoke, apple, and walnuts in a bowl and toss with dressing. Garnish with fennel fronds.

Nutrition Info for 1 cup: 110 calories, 5 grams fat, 0.5 grams saturated fat, 0 grams cholesterol, 290 mg sodium, 14 grams carbs, 3 grams fiber, 8 grams sugar, 2 grams protein