Fennel, apple and walnut salad

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Fennel, apple and walnut salad

Serves 2 15 min
A simple salad full of crispness and crunch. A few paper thin shreds of cured ham or bresaola wouldn't cause too much of a stir here, maybe a few cooked and cooled puy lentils too. If it is BBQ time then lightly marking the fennel on the hot griddle bars before dressing adds a new smoky depth.


  • 1 tbsp cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp runny honey
  • 3 tbsp olive oil
  • 1 bulb of fennel
  • 1 crisp red apple, cored and diced
  • 40g walnuts lightly toasted and
  • coarsely chopped
  • 50g salad leaf, washed
  • 50g sharp young goat's cheese


Prep time: 15 min
  • Step 1

    Make the dressing by whisking the vinegar, mustard and honey together and slowly adding the olive oil. Season well with salt and pepper.
  • Step 2

    Alternatively put everything into an empty jam jar, screw the lid on tight and shake vigorously. Trim the fennel, removing any tough outer layers.
  • Step 3

    Halve and slice into very thin wedges. Throw everything apart from the goat's cheese together in a large bowl with a few spoons of dressing.
  • Step 4

    Break the cheese over the top.

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