Our autumn weekends are always a whirlwind of outdoor activities. There is just so much to see and do. It has already started up. I am munching on a delicious, fresh apple and fennel salad with the apples we picked on Saturday afternoon. You can use granny smith apples, if you prefer a tart and sweet bite. But there were barely any granny smith apples to be found, so I used various red varieties.
The apple orchard has a pretty willow tree island that the kids had fun hanging out at after picking apples and gathering milkweed. My kids are 15 months apart. I love having them so close in age.
It is warm and beautiful out today & I am just getting things back in order around here after a busy weekend. We went to two flea markets, an old time car show, a conservatory, and grocery shopping. My husband is home sick from work today. I have been in the kitchen, making chili and slicing up apples.
Apple and Fennel Salad
from Michael Smith/Chef at Home
For the Vinaigrette:
2 granny smith apples, quartered and cored.
1 cup of cider vinegar
2 tablespoons brown sugar
1 heaping tbsp of Dijon mustard
1 cup of olive oil
Salt and pepper
For the Salad:
1 bulb of fresh fennel, sliced thinly and fronds reserved
1 granny smith apple, sliced thinly
To make the vinaigrette - place 2 granny smith apples, cider vinegar, brown sugar and mustard in a small saucepan and cook until soft. Puree with olive oil and season with salt and pepper.
Put the sliced fennel, fennel fronds and sliced granny smith apple in a large salad bowl and toss with a few spoonfuls of the warm apple vinaigrette.