Presented by Johnson & Wales University Student Michele Reams
Salad
1bulb fennel ( quartered, cored and thinly sliced)
2 granny smith apples ( skin on, thinly slice in acidic water)
4 strips of bacon ( thinly sliced and rendered off)
4 Tablespoons Pecorino Romano cheese
6 cups baby arugula
Dressing
¼ cup cider vinegar
¼ cup apple cider
4 Tablespoons honey
2 cloves garlic
½ shallot
3 Tablespoons bacon fat
TT salt
TT pepper
¾ cup olive oil
MOP
- Add all dressing ingredients into blender excluding oil.
- Pulse until incorporated, and then slowly drizzle in oil while running until emulsified.
- Season well then toss with shaved fennel, arugula, and apples.
- Garnish with thin sliced bacon, shaved pecorino and a crouton.
Yield: 4 Servings
