Fig & Fennel Salad with Toasted Almonds
Fennel is a light, cold and crisp vegetable rich in vitamin C and potassium. It has an anise or licorice-like flavour and goes well with the sweetness of fruit. This makes a great addition to summer salads.
1 fennel bulb, cored and thinly sliced
4 dried figs, cut into pieces
1/4 cup sliced almonds, toasted
Dressing: 2 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tbsp maple syrup, 1 tsp orange zest
1) To cut the fennel, first cut off the green stems. Then cut off the bottom of the bulb. Cut the bulb in half, vertically. Then cut out the core of each side. Thinly slice and add to a medium-sized bowl along with the figs.
2) To toast the almonds, heat a pan to medium-high heat and add just a teaspoon of oil or butter. Saute the almonds 3 minutes, until they just start to brown. Add to the salad mixture.
3) Mix the dressing and blend well with the salad. Let cool in the refigerator.
Submitted by Brooke Bulloch, RD