Apple & Fennel Salad

Eliza Adam


Serving Size: Serves 4 to 6

Fresh, tangy, and crunchy salad with a light vinaigrette made with maple syrup, apple cider vinegar, and fresh tarragon.



  • 2 t. fresh tarragon, chopped
  • ¾ t. Dijon mustard
  • 2 T maple syrup, grade A preferably
  • 1 T apple cider vinegar
  • 2 T extra virgin olive oil
  • Salt and pepper


  • 1 (5 oz.) package fresh arugula
  • 1 Gala apple, cut into matchsticks
  • 1 Granny Smith apple, cut into matchsticks
  • 1 large fennel bulb, halved lengthwise, cored, and sliced crosswise thinly
  • 2 small Belgian endives, sliced crosswise thinly
  • ¼ C hazelnuts, toasted and skinned, chopped coarsely
  • 2 T crumbled blue cheese
  • Salt & pepper to taste


  1. Make the vinaigrette: Place tarragon and mustard in a small bowl. With a whisk, add maple syrup and cider vinegar. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper.
  2. Toss arugula with a small amount of vinaigrette and arrange arugula in a serving dish. Toss apples, fennel, and endives with desired amount of vinaigrette and place on top of arugula. Garnish with hazelnuts, blue cheese, and salt & pepper to taste. Serve with remaining vinaigrette if desired.