Celery, Fennel, and Apple Salad with White Balsamic Dressing
By Marge Perry & David Bonom
This crisp and refreshing salad offers a satisfying array of flavors and textures.
- Yield: 4 starter salad servings
- Course: Appetizer
INGREDIENTS
- baby arugula
- Celery
- Chopped shallots
- Extra Virgin Olive Oil
- Fennel Bulb
- freshly ground black pepper
- gala apple
- Grated fresh lemon zest
- Salt
- white balsamic vinegar
DIRECTIONS
- Combine the celery, fennel, apple, and arugula in a large bowl. Combine the vinegar, shallots, zest, salt, and pepper in a smaller bowl. Slowly whisk in the oil.
- Pour the vinegar mixture over the celery and toss well to coat. Divide among 4 plates and serve immediately.
