Mixed Field Greens with Fennel, Apples & Lemon Mustard Dressing

1 small shallot, peeled and quartered 2 tablespoons fresh lemon juice 2 teaspoons Dijon-style mustard ¼ cup extra virgin olive oil ¼ teaspoon kosher salt ⅛ 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

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

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.