By Mackenzie Taylor
This is an awesome salad. It presents well, is fresh and versatile and tastes great.
Lets poach our fennel first. Cut a bulb of fennel in half remove core, and shave.
Bring to a boil,
2 cups water
¼ cup champagne vinegar
Splash of white wine
Squeeze of fresh lemon
Salt and pepper
Add fennel, cook five minutes. Add peeled, sliced crisp apple. Count to five and remove from heat. Yes, I said now, right now! Take it off the heat. You’re killing the apples! OMG start over.
Drain liquid, putting fennel and apples aside to cool. Add liquid back to pot to reduce.
Reduce to 1 cup of liquid.
Remove from heat.
Add ¼ cup wild flower honey.
Once cool, whisk in ¼ cup of XVO or Avocado oil
Note: If you are plating salads for people individually, I would give each person a ¼ avocado cut into slices and fanned out on their plate so that half the avocado is visible when salad is finished. If you are serving this in a big bowl or long deep serving dish, I would cube the avocado and toss all ingredients together.
In a large bowl, combine (for 4 people):
8-oz field fresh salad greens (Go out to the farm, take the kids, pick them yourself, trust me.)
Apple and fennel
1 avocado large dice
Poached fennel and apple vinaigrette
Toss gently. Garnish with toasted walnuts
Also great with crumbled goat cheese and grapefruit segments.