Sidestripe Shrimp Salad and Pickled Apple - alive magazine

Ingredients

• 2 Tbsp (30 mL) granulated cane sugar
• 2 Tbsp (30 mL) apple cider vinegar
• 1/4 tsp (1 mL) coriander seeds
• 1 large Granny Smith apple
• 1 large fennel bulb, divided
• 1/2 lemon, sliced into rounds
• 1 bay leaf
• 3/4 tsp (4 mL) sea salt, divided
• 5 peppercorns
• 6 cups (1.5 L) water
• 1 lb (450 g) sidestripe shrimp, or other sustainable shrimp, peeled and deveined
• 1/2 Tbsp (7 mL) Dijon mustard
• 1/2 Tbsp (7 mL) apple cider vinegar or unseasoned rice wine vinegar
• 1 Tbsp (15 mL) lemon juice
• 1 Tbsp (15 mL) clover honey
• 2 Tbsp (30 mL) grapeseed oil or avocado oil
• 1 Tbsp (15 mL) extra-virgin olive oil
• 4 cups (1 L) mixed baby greens and sprouts
• 3 radishes, trimmed and thinly sliced into rounds
• Savoury Granola (make ahead; <a href="https://www.alive.com/recipe/savoury-granola/" target="_blank">see recipe here</a>), for garnish