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Apple, Beet & Fennel Salad Balsamic Maple-Dijon Vinaigrette
Ingredients
  • subheading: Candied Walnuts:
  • ¾ cup walnuts
  • ¼ cup pure maple syrup
  • subheading: Salad:
  • 1 red beet (uncooked), peeled and julienned (or grated)
  • 1 fennel bulb, thinly sliced (save a few fronds reserved for garnish, if any)
  • 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced (or grated)
  • small handful of mint leaves, roughly chopped
  • arugula or spinach, to serve (optional)
  • subheading: Balsamic Maple Dijon Vinaigrette:
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 heaping teaspoon Dijon or stone ground mustard
  • salt & pepper to taste
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