Spring-Has-Sprung Salad

Time :25

Yield :2 servings

Recipe Background

Nothing says spring quite like the Spring-Has-Sprung Salad! The freshness of the apples, the refreshing fennel, the grassy dill, and the crunchy cucumber and lettuce are perfect for the season of blooming and bounty. The fruits and veggies are topped with sharp pecorino cheese and a tangy homemade apple cider vinaigrette to bring all of the breezy flavors together. Spring-Has-Sprung Salad is crisp, refreshing, and only takes 25 minutes to make! Your plates will be springing with taste!

Ingredients

For the salad:

2 Granny Smith apples quartered and thinly sliced
2 medium fennel bulbs (about 1 pound) quartered and thinly sliced, plus 1/2 cup fennel fronds, diced
1 cup fresh dill picked
8 ounces radishes watermelon or regular, quartered and sliced
1/2 English cucumber quartered and sliced
1 head butter lettuce torn into big pieces

For the apple cider vinaigrette:

1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon dijon mustard
1/2 shallot finely chopped
kosher salt to taste
freshly cracked black pepper to taste
1/3 cup olive oil
1 (4-ounce) block pecorino cheese shaved, for topping

Directions

Place the apples, the sliced fennel, and the fennel fronds in a large bowl.
Add the dill, the radish, and the cucumber, tossing it all together.
On a larger platter, layer the torn butter lettuce.
Top the lettuce with the vegetable mixture.
Add the vinegar, the honey, the mustard, the shallots, the salt, and the pepper in a small bowl, whisking it together. While whisking, slowly pour in the olive oil until fully combined.
Drizzle the vinaigrette over the salad.
Top the salad with the shaved pecorino.
Serve.