Wednesday, October 16, 2013


Pear, Apple and Fennel Salad


2  apples, thinly sliced
4  pears, thinly sliced
2 fennel bulbs, cored and thinly sliced
1 cup fresh watercress
1 tsp dijon mustard
1 lemon, juiced
1 Tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.


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The Boutique Markets Team