by Ashley of Not Without Salt
As much as I love the cozy warmth that braises, roasts and long-simmered stews provide on chilly winter nights, I grow tired of them and long for a fresh meal this time of year. A few years ago I realized that much of what is in season during the winter tastes great when simply prepared – sliced and eaten raw. It offers a fresh bite and crisp crunch that is often lacking in my cold-month menus.
This particular salad features raw fennel and toasted seeds that scent the tangy vinaigrette. Then it is topped with a hearty helping of Wisconsin Gruyère. A smooth, Alpine-style cheese, Gruyère provides the perfect bit of rich, nuttiness to complement this light salad. See me make this dish on the Wisconsin Cheese Vimeo Page. Served as a side, or the main attraction, it surely pleases my palate.
by Ashley of Not Without SaltSalad
2 cups arugula
2 cups butter lettuce
1 green apple, sliced
1 cup fennel, sliced
1 cup toasted walnuts
1/4 lb Wisconsin GruyèreToasted Fennel Vinaigrette
1 teaspoon fennel (use whole seeds that you’ve toasted and ground, if possible)
1 teaspoon mustard
1/2 teaspoon honey
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Salt and pepperIn a bowl combine the fennel, mustard, honey and lemon juice. Whisk to combine.
While whisking those ingredients drizzle in the olive oil. Add salt and pepper to taste.
Drizzle the vinaigrette onto washed fresh greens. Top that with the thinly sliced apple, fennel and toasted walnuts. Finish it all off with several hearty shavings of Wisconsin Gruyère.