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RECIPES/Appetizers
This salad is a nice change in winter. Pears or oranges may be substituted for the apple. If you wish, slice and add a small red onion to the salad.
Mixed Field Greens with Fennel, Apples & Lemon Mustard Dressing
INGREDIENTS
1 small shallot, peeled and quartered
2 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 large fennel bulb, halved lengthwise
1 large, firm apple (Gala, Fuji), cored and quartered
1 pound field greens (mesclun) or baby spinach, washed and dried
Instructions
Insert metal "s" blade in Cuisinart Food Processor. With machine running, drop shallot through small feed tube and process to chop, 10 seconds. Add lemon juice and mustard; process 10 seconds. With machine running, add oil in a slow, steady stream, processing until the dressing is emulsified, about 30 - 40 seconds. Season with salt and pepper; process 5 seconds. Remove and reserve.
Insert the 4-mm slicing disc. Trim fennel to fit feed tube. Use medium pressure to slice fennel and apple. Drizzle with half the dressing. Place greens in large salad bowl. Drizzle with remaining dressing and toss to coat. Add sliced fennel and apples. Toss gently to combine. Serve.
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RECIPE FACTS

Servings: Makes 8 servings

Nutritional information per serving

calories 101(58% from fat) · carb 10g · protein 1g · fat 7g · sat fat 1g · chol 0mg · sod 100mg · calc 45mg · fiber 2g

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