Ingredients
For the Salad
* 1 large fennel bulb, trimmed and very thinly sliced
* 4 cups fresh arugula
* 1 crisp apple (Honeycrisp, Gala, or Pink Lady), thinly sliced
* ¼ cup red onion, thinly sliced
* ⅓ cup toasted walnuts, roughly chopped
* ¼ cup shaved Parmesan cheese
For the Lemon-Honey Dressing
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon fresh lemon juice
* 1 teaspoon honey
* 1 teaspoon Dijon mustard
* ¼ teaspoon sea salt
* ¼ teaspoon freshly ground black pepper
Instructions
1. Begin by preparing the vegetables. Remove the tough outer layers from the fennel bulb and slice it as thinly as possible using a sharp knife or mandoline. Thin slices help the fennel blend beautifully with the other ingredients.
2. Core the apple and slice it into thin wedges. If preparing ahead of time, toss the slices with a little lemon juice to prevent browning.
3. In a large salad bowl, combine the shaved fennel, arugula, apple slices, and red onion.
4. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
5. Pour the dressing over the salad and gently toss until all ingredients are lightly coated.
6. Sprinkle the toasted walnuts and shaved Parmesan over the top just before serving.
