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2 People

INGREDIENTS

  • 1 fennel bulb
  • 1 tablespoon olive oil
  • Salt and pepper to taste

    • Salad

  • 2 cups arugula
  • 0.5 honey crisp apple
  • 2 tablespoons raw pumpkin seeds

    • Lemon Vinaigrette

  • 2 tablespoons lemon juice (1/2 lemon)
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 0.5 shallot, minced
  • 0.25 cup olive oil

INSTRUCTIONS

  • Preheat oven to 400°
  • Rinse and dry fennel bulb, removing base of bulb and top leaves
  • Cut into wedges
  • On a parchment lined baking sheet, add fennel wedges and drizzle with 1 tablespoon of olive oil and season with salt and pepper
  • Roast for 35 minutes
  • Whisk together the dressing ingredients, adding olive oil last and gradually to emulsify
  • Arrange salad laying arugula bed first, then apples, fennel and drizzle with dressing
  • Garnish with raw pumpkin seeds
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