Fennel, Carrot and Apple Salad with Cider Vinaigrette
- ⅓ cup cider vinegar
- ⅔ cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 small shallot, minced
- 1 teaspoon tahini
- 1 teaspoon agave nectar
- ½ teaspoon dried tarragon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 cups arugula
- 2 carrots, peeled and cut into 2-inch matchsticks
- 1 green apple, cored and peeled, cut into 2-inch matchsticks
- 1 fennel bulb, thinly sliced
- To make vinaigrette combine vinegar through pepper in a blender or food processor. Process until emulsified, about 1 minute.
- Combine arugula, carrots, apple and fennel. Pour dressing over top and toss.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/05/fennel-carrot-and-apple-salad-with-cider-vinaigrette/
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