This salad goes especially well with the Ayinger Oktober Fest-Marzen beer. Try to find violet mustard -- it adds a lovely color and texture contrast. Many online sources carry violet mustard, which is made with grapes. The recipe is adapted from one by Kyle Bailey, chef at Birch & Barley restaurant in Washington, D.C. Leftover vinaigrette may be refrigerated for several days in a jar with a tight-fitting lid.
Makes 4 servings
For The Lemon Vinaigrette
1/3 cup fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
For The Salad
1/4 cup blanched almonds, preferably Marcona
1 medium bulb fennel, trimmed
Salt
Ground white pepper
1 Granny Smith apple
5 ounces baby arugula, rinsed and spun dry
4 teaspoons violet mustard (optional)
Put all of the vinaigrette ingredients in a blender or a jar with a tight-fitting lid. Blend or shake well to combine. Recombine before each use.
Toast the almonds in a small dry saute pan over medium heat, stirring frequently, until lightly browned and fragrant. Cool on a plate.
Quarter the fennel bulb and cut out the solid core. Using a very sharp knife or a mandoline, cut the fennel into very thin slices, about 1/16 inch. Put in a bowl. Drizzle lightly with vinaigrette, season with salt and white pepper, and toss to coat.
Quarter, core and slice the apple slightly thicker. Put in another bowl, drizzle lightly with vinaigrette, and toss very gently to coat.
Put the arugula in a large bowl. Drizzle lightly with vinaigrette, season with salt and white pepper, and toss well.
Divide the arugula among four salad plates. Top with a layer of apple, then a layer of fennel tangles. If using, shape 1 teaspoon of violet mustard into a quenelle and place on the plate. Scatter almonds around and serve immediately.
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