Salad: France – Salade de Fenouil, Pomme et Endive (Fennel, Apple, and Endive Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

1 small fennel bulb, cored and very thinly sliced (fronds reserved)
2 heads Belgian endive, trimmed and thinly sliced
2 cups (60 g) baby arugula
1 crisp apple (Honeycrisp or Granny Smith), cut into matchsticks
3 radishes, thinly sliced
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmigiano-Reggiano (optional)
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 small shallot, finely minced
Kosher salt and freshly ground black pepper, to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
In a small bowl, whisk lemon juice, apple cider vinegar, Dijon, honey, and minced shallot with a pinch of salt and pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine fennel, endive, arugula, apple, and radishes.
Drizzle the vinaigrette over the salad and toss gently to coat just before serving.
Top with toasted walnuts, shaved Parmigiano-Reggiano, and chopped fennel fronds. Taste and adjust seasoning with salt and pepper. Serve alongside the soup for a bright, crisp counterpoint.