Fennel and Pink Lady Salad

Fennel and Pink Lady Salad

Makes two salads


  • 1 small fennel, shave thinly using a chef’s knife (save some fennel fronds for garnish)
  • 1 Pink Lady apple, sliced thinly
  • Manchego or Pecorino cheese to taste
  • 2 tablespoons of toasted pine nuts
  • 3 dried prunes shaved thinly
  • Bianca Sweet White Wine Vinegar to taste (you can use a regular white vinegar)
  • Olive oil to taste
  • Kosher salt and freshly ground black to taste


In a medium-sized mixing bowl, place all the ingredients, (except the cheese and fennel fronds) and mix well, season and dress to taste. Place two mounds of salads on to separate plates and garnish with shaved cheese and fronds.

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