Ingredients
- 1 package your favorite salad greens, washed and torn
- 1-2 handfuls arugula or radicchio, washed and torn (optional)
- 1 large Honey Crisp apple
- 1 small bulb fennel bulb, cored, stems and fronds removed
- ½ cup hazelnuts
- 1½ Tb olive oil
- salt to taste
- 1 preserved lemon
- 2 Tb coriander seeds
- 1 tsp fennel seeds
- ½ cup white wine
- 1 cup buttermilk
- ½ cup crème fraiche
- 1 Tb dill
- 1 Tb chives
- Black pepper to taste
Method of Preparation
- Toast hazelnuts in 350° oven with olive oil and salt until golden brown.
- Slice apple into desired shape.
- Use mandolin or knife to shave fennel thinly.
- Toss lettuce with apple, fennel, hazelnuts and dressing.
- Season with salt and pepper to taste.
- To make the dressing: Cut preserved lemon in ¼’ slices and skin the outside rind off of it.
- Dice rind and reserve.
- Take the insides of the lemon and place in a pot with shallots, coriander, fennel and white wine.
- Bring to a simmer and reduce by one-third.
- Puree in a blender and pass through strainer.
- Cool, then mix with buttermilk, crème fraiche, dill and chives and reserved lemon rind.
- Season with cracked black pepper.
