Apple Fennel Pomegranate Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 apples, cored and thinly sliced
02 -
2 fennel bulbs, tops and tails removed, thinly sliced
03 -
100 g pomegranate seeds
→ Dressing
04 -
1 tablespoon tahini
05 -
1 teaspoon Dijon mustard
06 -
1 tablespoon honey or agave syrup or maple syrup
07 -
0.5 teaspoon sumac
08 -
25 g blue cheese, crumbled
09 -
2 tablespoons yogurt
10 -
1 tablespoon olive oil
11 -
0.5 lemon, juiced (optional)
# Instructions:
01 -
Core and slice the apples thinly. Remove the tops and tails from the fennel bulbs, then slice them thinly against the grain to separate the layers. Set all ingredients aside.
02 -
In a mixing bowl, add tahini, Dijon mustard, honey or alternative sweetener, sumac, crumbled blue cheese, yogurt, and olive oil. Stir thoroughly and mash the blue cheese into the mixture using the back of a fork until integrated. Season with a pinch of salt to taste, and add lemon juice if desired. Adjust consistency with a small amount of water if the dressing is too thick.
03 -
In a large bowl, combine the sliced fennel, apples, and pomegranate seeds. Pour in the prepared dressing. Toss well until the salad is evenly coated.
04 -
Transfer the salad to a serving platter. Optionally top with additional pomegranate seeds and fresh mint slices. Serve immediately.
# Notes:
01 -
Slice the fennel thinly against the grain for maximum tenderness and separation of layers.
02 -
If blue cheese is intense for your palate, substitute with feta or omit entirely.