Fennel & Apple Salad with Roasted Beets Recipe - (5/5)

Ingredients

• Vinaigrette:
• 1/4 cup fresh lemon juice
• 2 Tablespoon olive oil
• 1 Tablespoon Dijon mustard
• 2 teaspoon honey
• 1 teaspoon shallot, minced
• Toss:
• 1 fennel bulb, trimmed, cored, and thinly sliced about 4 cups
• 1 Granny Smith apple, cored and thinly sliced
• zest of 1 lemon, minced
• Top with:
• 1/2 cup crumbled goat cheese
• 1/2 cup walnuts, chopped and toasted
• 1 cup roasted beets, cut into 1/2” thick half-moons (1 large beet)
• fennel fronds