Winter Fennel and Apple Salad
This makes for a lovely winter salad, either as a first course (serves 6) or as a light main dish (serves 3). The As Pontis Organic Extra Virgin Olive Oil complements the peppery quality of the arugula and the sweetness of the apples. Serve with hearty roasted meats or stews.
For a walnuty twist, try this recipe with J. Leblanc Walnut Oil.
Thinly slice all ingredients. The fastest way to slice is either using a Cuisinart with a slicing blade or a mandoline, but a sharp knife works too.
Coat ingredients as soon as possible with oil (so they don't oxidize). Mix carefully with your hands to separate all the slices and assure even distribution of all the ingredients.
Add fleur de sel and fresh cracked pepper to taste.
Put salad on a platter. Use a vegetable peeler to shave strips of Parmigiano-Reggiano. Garnish salad with them and serve.