Spring Greens Salad With Granny Smith Apples and Fennel

Makes 6 to 8 servings

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1/3 cup walnuts, coarsely chopped

1/4 cup olive oil or walnut oil

1 tablespoon apple cider vinegar

2 tablespoons prepared Dijon mustard

1 tablespoon honey

1 large bulb fresh fennel (or 2 small), thinly sliced, long stems and fronds removed

2 bunches fresh organic spinach, kale, arugula, or other tender spring greens torn into bite-sized bits

1 Granny Smith apple or other tart apple, sliced thin

1/2 teaspoon crushed fennel seeds (optional)

Sea salt and freshly ground pepper EndTextStartText

1. Preheat oven to 375 degrees.

2. Pour chopped walnuts in a shallow baking dish and roast for 8 to 10 minutes, until walnuts darken and crisp and smell rich and buttery. Remove the walnuts from the oven and set aside to cool.

3. Meanwhile, whisk together in a small bowl the olive or walnut oil, apple cider vinegar, mustard, and honey.

4. In a large salad bowl, toss together thinly sliced fennel and spinach or other spring greens. Add half the dressing and toss gently.

5. Scatter the thin slices of apple and roasted walnuts on top. Drizzle some or all of remaining dressing over all. Toss again.

6. Sprinkle in fennel seeds (if using) and salt and pepper to taste.

Per serving: 153 calories, 11 g carbohydrates, 12 g fat, 2 g protein, 53 mg sodium, 6 g sugar, 77% of calories from fat.

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