35 minutes
A refreshing salad featuring a combination of fennel, apple, and walnuts, topped with creamy goat cheese.
Cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice
each
teaspoons
tablespoons
tablespoons
Fennel Bulb, stalks discarded, bulb halved, cored, and cut into ¼-inch dice
each
Apple, cored and cut into ¼-inch dice
each
Red Onion, chopped fine
each
Tarragon
cups
Romaine Lettuce Heart, cut into ½-inch pieces
0 oz
Walnuts, toasted and chopped
cups
Goat Cheese, crumbled
0 oz
to taste
1. Prepare Cucumber
Take your peeled, halved, seeded, and diced cucumber and sprinkle it with about half a teaspoon of salt. Place the cucumber in a colander set over a bowl and let it sit for about 15 minutes.
2. Make Vinaigrette
While the cucumber is draining, grab a large bowl and whisk together the extra-virgin olive oil and white wine vinegar until they're well combined.
3. Combine Vegetables
Once your cucumber has drained, gently pat it dry with a paper towel to remove any lingering moisture. Add the cucumber to the bowl with the vinaigrette, along with the diced fennel, apples, finely chopped red onion, and fresh tarragon. Toss these ingredients together until everything is evenly coated with the vinaigrette.
4. Add Lettuce and Walnuts
Next, add the chopped romaine lettuce and toasted walnuts to the bowl. Season the mixture with salt and pepper to taste, then give everything a good toss to ensure the flavors are evenly distributed.
5. Serve and Top with Goat Cheese
Finally, divide the salad among four plates and generously top each serving with the crumbled goat cheese. Serve immediately.
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