Apple-Fennel Salad with Tangy Vinaigrette Dressing (P) - Tablet Magazine

Name: Apple-Fennel Salad with Tangy Vinaigrette Dressing (P) - Tablet Magazine
Ingredients: 1 small fennel bulb, trimmed of its fronds; 2 apples, halved and cored and sliced 1/4-inch thick; 4 oz lettuce greens of choice (arugula, baby spinach, frisee, romaine: all good choices); Slice fennel bulb as thinly as possible. Toss in a large bowl or on a platter with apple slices and chopped lettuce/s. Drizzle with Tangy Honey Mustard Vinaigrette (below).; 2 teaspoons Dijon mustard; 2 tablespoons red wine vinegar; 1 tablespoon honey; ½ teaspoon sriracha or hot sauce (optional); 6-8 tablespoons extra-virgin olive oil

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Celebrate the new year with a joyful Rosh Hashanah feast, bringing family and friends together to toast to another year of life and love.

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Ingredients

1 small fennel bulb, trimmed of its fronds
2 apples, halved and cored and sliced 1/4-inch thick
4 oz lettuce greens of choice (arugula, baby spinach, frisee, romaine: all good choices)
Slice fennel bulb as thinly as possible. Toss in a large bowl or on a platter with apple slices and chopped lettuce/s. Drizzle with Tangy Honey Mustard Vinaigrette (below).
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon honey
½ teaspoon sriracha or hot sauce (optional)
6-8 tablespoons extra-virgin olive oil