Apple and Fennel Salad
Apples and Michigan go together like two peas in a pod. Michigan is the third largest producer of apples in the country. Here is a quick, fresh and light salad to highlight one of our best Crops.
1 large apple, cut into thin matchsticks or slices
1 large bulb of fennel, sliced thinly, fennel fronds roughly chopped
1 Tbsp olive oil
1 Tbsp apple cider vinegar or lemon juice
1 Tbsp apple cider salt & pepper to taste
• Combine olive oil, vinegar/lemon juice, and apple cider in a small jar. Put the lid on and shake it up until the oil and liquid have combined.
• Combine apples and fennel (both the bulb and the fronds) in a medium bowl and mix until evenly distributed. Pour about 3/4 of the dressing over the top, adding the rest if you think it could use a little more
• Sprinkle with a bit of salt and pepper, then let sit for at least 30 minutes before serving so the flavors can meld together.