Ingredients:

  • 4 cups baby arugula
  • 1 large fennel bulb, shaved paper-thin
  • 1 large Honeycrisp apple, julienned
  • 0.5 cup raw walnut halves
  • 0.25 cup shaved Manchego cheese
  • 2 tbsp fennel fronds, reserved for garnish (from the fennel bulb)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Toast the walnuts. Place the walnut halves in a dry skillet over medium heat. Toast for 3–5 minutes, shaking the pan frequently. Note: Watch for a deep mahogany color and a rich, nutty aroma. Immediately remove from the heat so they don't scorched.
  2. Cool and chop. Let the walnuts cool completely on a plate. Roughly chop them into bite-sized pieces once they are cool to the touch.
  3. Mix the vinaigrette. Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small mason jar. Shake vigorously for 30 seconds until the mixture looks creamy and opaque.
  4. Shave the fennel. Trim the stalks and the bottom of the bulb. Using a mandoline, shave the fennel into paper thin slivers. Reserve the green fronds for later.
  5. Julienne the apple. Slice the Honeycrisp apple into thin matchsticks. To prevent browning, according to [The Kitchn](https://www.thekitchen.com/skills-showdown-how-to-keep-apples-from-browning-23244847), a quick toss in acid is key. Note: I immediately toss them in a teaspoon of the prepared dressing.
  6. Build the base. In your large bowl, pile in the baby arugula, the shaved fennel, and the julienned apples.
  7. Dress the greens. Drizzle the vinaigrette over the mixture. Use your hands or large tongs to toss lightly until every leaf has a slight sheen.
  8. Final garnishing. Top the salad with the toasted walnuts and shaved Manchego. Finish with the reserved fennel fronds for a feathery, professional look.