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Fennel, Apple, and Endive Salad with Parmigiano-Reggiano

See full recipe on: pinchandswirl.com



Ingredients

For the dressing: 2 tablespoons champagne vinegar 2 teaspoons honey 1/4 cup extra virgin olive oil or nut oil (such as hazelnut or walnut) salt and freshly ground black pepper to taste
For the salad: 2 belgian endives, halved lengthwise, cored, and sliced crosswise into 1/2�\u009d strips 1 large apple, cored and julienned (see video above) 1 fennel bulb, cored and julienned 1/2 cup or more shaved parmigiano-reggiano kosher salt and freshly ground black pepper

Nutrition 2 servings

Per Serving % Daily Value
Calories 6
Fat 0g 0%
Carbs 1g 0%
Protein 0g 0%
Fiber 0g 2%
Cholesterol
Sodium 0mg 0%
     
Fat
Carbs
Protein

Preparation






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