Shaved Apple & Fennel Salad with Tahini-Cider Vinaigrette
Crunchy, light and refreshing, this is a perfect salad to adorn your fall and winter tables. It wonderfully offsets heavier, more heart fare with its bright, sweet flavors and offers a welcome contrast to some of the season’s richer dishes. It’s all about that balance, right?
Ingredients
1 large red apple, sliced very thin
1 bulb fennel, very thinly sliced
The leaves of one head of radicchio
½ cup chopped toasted hazelnuts
Shredded or thinly sliced smoked cheddar, I use about ½ cup or so (doesn’t have to be exact)
2 TBSP tahini
2 TBSP apple cider vinegar
2 tsp honey
2 TBSP extra virgin olive oil (or you can use canola, grapeseed, avocado, or liquefied coconut oil)
Salt and pepper, to taste
Instructions
Arrange the apple slices, fennel, radicchio, and smoked cheddar on a large platter or serving vessel of your choosing (you can also divide among individual plates). Season the salad lightly with salt and pepper.Â
Meanwhile, make your dressing! In a blender, combine the tahini, vinegar, honey, oil, and just enough water to bring it all to life (a couple TBSP should do it). Taste and season your dressing accordingly with salt and pepper.Â