Apple & Fennel Salad With Apple Cider Bacon Vinaigrette

Presented by Johnson & Wales University Student Michele Reams


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


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


  1. Add all dressing ingredients into blender excluding oil.
  2. Pulse until incorporated, and then slowly drizzle in oil while running until emulsified.
  3. Season well then toss with shaved fennel, arugula, and apples.
  4. Garnish with thin sliced bacon, shaved pecorino and a crouton.

Yield:  4 Servings