Arugula Fennel Salad with Apple

Ingredients

• Vinegar

  Cider

  1 ½ tbsp or 22g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Maple syrups

  2 tsp or 13g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Fennel

  Bulb, raw

  8 ½ cup, sliced or 740g

• Arugula

  Raw

  7 cup or 140g

• Apples

  With skin

  1 medium or 182g

• Pistachio nuts

  Nuts, dry roasted, with salt added

  ¼ cup or 31g

Directions

1. In a glass jar with a lid, combine the apple cider vinegar, lemon juice, salt, pepper, Dijon mustard, maple syrup, and olive oil. Shake well to combine and set aside.
2. Remove the tops of the fennel, saving some for garnish. Halve the fennel bulb lengthwise and use a mandoline to shave into thin slices. Place in a large bowl.
3. Add the arugula to the bowl with the fennel.
4. Core the apple and slice thinly, using a knife or mandoline. Add to the bowl and season with salt and pepper.
5. Toss the fennel, arugula, and apple with the dressing and half of the pistachios. Garnish with remaining pistachios and serve.

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