Ingredients
For the Salad
- 100 g rocket (arugula)
- 1 red onion
- 2 apples
- 1 small fennel bulb
- 150 g Manchego cheese, grated
- A handful of roasted pecans
For the Dressing
- 4 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 8 tbsp olive oil
- 1/2 tsp Dijon mustard
- Flakey salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables and fruits: Thinly shave the fennel bulb, apples, and red onion using a sharp knife or a mandoline to ensure even, delicate slices that blend well in the salad.
- Make the dressing: In a bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, salt, and freshly ground black pepper. Gradually whisk in the olive oil until the dressing is emulsified and smooth.
- Combine salad ingredients: In a large salad bowl, toss the rocket, shaved fennel, apple slices, and red onion together, ensuring even distribution of flavors and textures.
- Add cheese and nuts: Sprinkle the grated Manchego cheese and roasted pecans over the salad for richness and crunch.
- Toss with dressing: Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly without bruising the delicate leaves.
- Serve immediately: Plate the salad promptly to enjoy the crisp freshness of the ingredients and the balanced dressing.
Notes
- To toast pecans, heat a dry skillet over medium heat and stir pecans for 3-5 minutes until fragrant; cool before adding.
- Use crisp apples like Granny Smith or Honeycrisp for a balanced sweet-tart flavor.
- The salad is best served fresh but can be prepared up to 30 minutes in advance to maintain crunch.
- For a vegan version, omit Manchego cheese or substitute with a plant-based cheese alternative.
- Adjust maple syrup and mustard quantities in the dressing to suit sweetness and tanginess preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
