serves approximately 4
Vinaigrette:
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon whole grain Dijon mustard
1 tablespoon brown sugar
Directions: Whisk all ingredients together.
Salad:
1 bulb fresh fennel, julienned and fronds reserved
1 Crispin (Mutsu)apple, julienned
1 jicama – approximately same weight as apple – peeled and julienned
Directions: Toss fennel, apple and jicama with vinaigrette, and garnish with pieces of fennel fronds.
