Friday, June 13, 2014

Fennel and Greens with Apricot Vinaigrette

Fennel bulb and fronds plus greens and herbs of choice* (6 cups combined)
*try bok choy, chard, garlic scapes, pea shoots, head lettuce or other

1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt


Tear greens into pieces and place in large bowl. In separate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, toss and serve.

(Source: adapted from Clean Food by Terry Walters)

No comments:

Post a Comment

Purchase a 2019 CSA Share

Join Our Mailing List


Facebook Fan

Our Newsletters

Looking for recipes?