Fennel Attraction: Apple-Orange Crunch Salad

Grab this

• 1 large fennel bulb, stalks removed, fronds reserved, very thinly sliced
• 1 medium Granny Smith apple, cored and cut into matchsticks
• 2 medium navel oranges
• 3 cups (90 g) baby arugula
• 1/2 cup (55 g) walnut halves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp pure maple syrup
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• 1/4 tsp fine salt
• 1/8 tsp black pepper

Do this

1. 1. Put the walnuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring often, until fragrant. Transfer them to a plate to cool.
2. 2. Working over a small bowl, slice the peel and white pith from the oranges. Cut between the membranes to release the segments, then squeeze the membranes into the bowl to collect 1 tbsp juice.
3. 3. Whisk the olive oil, lemon juice, reserved orange juice, maple syrup, Dijon mustard, poppy seeds, salt and pepper in a large bowl.
4. 4. Add the sliced fennel and apple to the dressing and toss well so the apple is coated and stays bright.
5. 5. Gently fold in the orange segments, arugula and toasted walnuts. Let the salad stand for 2 minutes, garnish with fennel fronds and serve right away.