Champagne Vinaigrette
Best prepared in advance, this vinaigrette should be mixed “to taste” with an emphasis on not being too acidic.
Wash all ingredients. Cut the apples into matchsticks, removing core and stem. Remove fennel stalks and tough core, and slice crosswise into half-moon slivers. Tear lettuce into bite-sized pieces. Toss apples, fennel and lettuce with vinaigrette, reserving some apple matchsticks and fennel slices to top the salad before serving.
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