Fennel and Apple Salad


  • 2 fennel bulbs, halved and thinly sliced
  • 2 Honeycrisp apples, halved and cored, thinly sliced on mandolin
  • 2 celery ribs, thinly sliced
  • ½ cup toasted walnuts
  • Parmesan cheese, shaved with a peeler

For The Dressing:

  • 2 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar
  • 1 tsp honey
  • ⅓ cup good olive oil
  • salt and pepper


  1. Preheat the oven to 400 degrees. On a small sheet pan, spread the walnuts and toast for 8 minutes.
  2. In a small bowl, whisk together the lemon juice, apple cider vinegar, honey, salt and pepper. Slowly drizzle in the oil until the dressing is emulsified.
  3. In a large bowl, add the fennel, apple, celery. Toss in the celery leaves, fennel fronds, and walnuts. Toss with dressing and shave parmesan onto plates. Serve!


February 29, 2024 –

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