Summer turning into fall is one of my favorite times of the year. The slow transition from light produce to hearty harvests blends flavors and textures unique to only this time of year. My favorite fall item to start adding to end-of-summer cooking are apples. Bright and acidic, but hearty with crunchy texture adds depth to lighter dishes for those late season spikes in temperature. This apple salad, unlike the versions drowning in sugary mayonnaise dressing, is tossed in a more acidic dressing allowing the fruit, vegetables, and herbs to take center stage. I like adding crumbles of blue cheese to add more salinity and another element of creaminess, but it is an option to the recipe. Use tart apples like Granny Smith and make sure to reserve the celery leaves and fennel fronds for garnish. 

Creamy Fennel and Apple Salad
Serves 4

Ingredients
1 tablespoon spicy brown mustard
2-3 tablespoons apple cider vinegar
1½ teaspoons honey
3 tablespoons olive oil
2 tablespoons mayonnaise
Salt and ground black pepper, to taste
2 Granny Smith apples, cored and thinly sliced (or chopped)
2 celery stalks, thinly sliced (celery leaves reserved)
1 fennel bulb, cored and thinly sliced (fennel fronds reserved)
1 green onion, chopped
¼ cup fresh dill, chopped
½ cup walnuts or hazelnuts, toasted
½ cup blue cheese, crumbled 

Directions 

1. In a large bowl, whisk together mustard, apple cider vinegar, and honey or until evenly combined. Whisking constantly, gradually add olive oil until creamy and emulsified. Add mayonnaise and season with salt and black pepper. 
2. Add apples, celery, fennel, green onions, dill, and walnuts and toss to evenly coat. Taste and adjust seasoning with salt and black pepper. Top with blue cheese, celery leaves, and fennel fronds; then serve.

Unpretentious People Say...

Other Articles You Might Enjoy