Fennel With Apples and French Vinaigrette

May 16, 2023May 16, 20230 2

Refreshing and healthy Fennel With Apples and French Vinaigrette recipe

by The Chefin Salad

Prep

10 min

Cook

0 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

100

Sugar

Fat

The Fennel With Apples and French Vinaigrette is a light and refreshing salad that is perfect for the summer months. The anise flavor of the fennel pairs well with the tartness of the green apple, and the French vinaigrette adds a nice tangy flavor to the mix. This salad is a great way to incorporate more fruits and vegetables into your diet, and it's also a good source of fiber and other important nutrients.

Instructions

1.	First, cut the fennel bulbs into thin slices.
2.	Cut the green apple into thin matchsticks.
3.	In a small bowl, mix together the Dijon mustard, balsamic vinegar, and olive oil to create the French vinaigrette.
4.	Add sliced fennel and apple to a large bowl and toss gently to combine.
5.	Add the French vinaigrette to the bowl and toss again to coat the salad.
6.	Squeeze fresh lemon juice over the top and sprinkle with salt and pepper to taste.

PROS

The Fennel With Apples and French Vinaigrette is a refreshing salad that is perfect for hot summer days when you need something light and healthy.

The green apple provides a nice tartness that pairs well with the anise flavor of the fennel, and the French vinaigrette ties everything together nicely.

CONS

Fennel can be an acquired taste for some, so this salad may not be appealing to everyone.

Additionally, some people may find the texture of the fennel to be too crunchy or tough.

HEALTH & BENEFITS

Fennel is high in fiber and vitamin C, which can help support a healthy immune system.
The apples in this recipe are also a good source of fiber and antioxidants.
Additionally, the vinaigrette is made with heart-healthy olive oil and balsamic vinegar, which may help regulate blood sugar levels and reduce inflammation in the body.

	2 large fennel bulbs
	1 tart green apple
	1 teaspoon Dijon mustard
	2 tablespoons balsamic vinegar
	olive oil
	1 fresh lemon , juice of
	salt and pepper