Apple, Beet & Fennel Salad With Balsamic Maple Dijon Vinaigrette
- 1/2 cup pecans or walnuts, roughly chopped
- 1/4 cup pure maple syrup
- 1 red beet (uncooked), peeled and coarsely grated
- 1 fennel bulb, sliced or diced…a few fronds reserved for garnish
- 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced
- handful of mint leaves, roughly chopped
- arugula or spinach, optional
Balsamic Maple Dijon Vinaigrette
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 heaping teaspoon Dijon or stone ground mustard
- salt & pepper to taste
Preheat oven to 350 degrees.
Mix nuts with 1/4 cup maple syrup and place in a single layer on a cookie sheet lined with parchment paper. Cook for about 10 minutes, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point !
Prepare your vegetables, fruit and herbs, combine them in a large bowl or dish of choice. Place all vinaigrette ingredients in a small bowl, combine until blended adding salt and pepper to taste. Add nuts (reserve a few for garnish) and dressing to prepared mix and combine.
Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds.
You may like to grate your apple and fennel. I tried it myself but didn’t care for it as I prefer to have some chunkiness to my salad.
If using a lighter color beet, you may consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn’t discolor your lighter colored beets.