POACHED APPLE & FENNEL SALAD Recipe
butterhead lettuce, apple cider honey, pumpkin crème fraîche dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Ingredients
Wash and dry the butterhead lettuce. Thinly slice the fennel bulb and apples.
Poach the Apples
In a pot, combine apple cider vinegar, honey, and 1 cup of water. Bring to a simmer. Add the sliced apples and poach for 5-7 minutes until soft. Remove from heat and let cool.
Make the Dressing
In a bowl, whisk together the pumpkin purée, crème fraîche, salt, and black pepper until smooth. Adjust seasoning to taste.
Assemble the Salad
In a large bowl, combine the butterhead lettuce, sliced fennel, and poached apples. Drizzle with the pumpkin crème fraîche dressing and toss gently to combine.
Serve
Plate the salad and serve immediately, garnished with additional fennel fronds if desired.
