Fennel, arugula, and apple salad

Step 1/4

• 2 celery stalks
• 20 g tarragon
• 1 shallot
• 1 large fennel bulb
• 1 apple

• mandolin
• cutting board
• knife

Chop celery stalks into ½-cm/¼-inch pieces. Roughly chop tarragon leaves and mince shallot. Trim and thinly slice fennel bulb with mandolin. Core and slice apples on mandolin, then julienne.

Step 2/4

• 75 g pine nuts

• small frying pan

Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.

Step 3/4

• 80 ml olive oil
• 2 tsp honey
• 1½ lemons (juice)
• salt
• pepper

• large bowl
• small blender or bowl with whisk

In a small bowl or blender, combine olive oil, honey, lemon juice, shallot, and salt and pepper until emulsified. Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.

Step 4/4

• pecorino cheese

• vegetable peeler
• serving platter

Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!

Enjoy your meal!