(serves 4)
2 cups arugula salad
2 cups spinach
1 small fennel bulb
¼ cup walnut pieces, toasted
1 Fuji or Pink Lady apple, sliced
2 shallots, minced
Dressing:
4 Tbs. walnut oil
2 Tbs apple cider vinegar
4 Tbs apple juice
¼ tsp sea salt
- Prepare salad dressing by whisking together walnut oil, vinegar, apple juice, shallots and sea salt. Place dressing in salad bowl.
- Remove any course stems from the spinach. Rinse and dry arugula and spinach. Place in salad bowl and toss.
- Discard outer leaves of bulb if it is “pithy” or looks scarred. Cut bulb lengthwise in quarter slices. Then slice again crosswise into ½ -inch pieces. Wash green tender fennel leaves, chop and add ¼ cup of leaves to the bok choy and save the rest for garnish.
- Sprinkle toasted walnuts on top of salad and serve.
