Endive, Fennel and Apple Slaw


  • 3    small fennel bulbs, stems removed, shredded (reserve fronds)
  • 3    heads red Belgian endive, stems removed, sliced crosswise in thin strips
  • 1    large apple, cored and sliced thin
  • 1    large jalapeño, halved, seeded and sliced into thin strips
  • ¼   cup walnuts, broken into small pieces

Mix all ingredients into a large bowl.


For dressing:

  • 1    teaspoon fennel fronds
  • 3    tablespoons extra-virgin olive oil
  • 2    tablespoons Blossom Wildflower Honey Vinegar
  • 1    small shallot, minced
  • 1    teaspoon sea salt
  • ¼   teaspoon freshly ground black pepper

Whisk oil and vinegar together, then add remaining ingredients.



Dress salad just before serving.

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