Pace Webb: You are watching thegreengirls.tv. I’m Pace, the greengirls food guru. There is such a difference in the way apples taste in their fall, which is their real season as suppose to half season when they ship a miles away, we have the refrigeration for a way too long. If you are tuned in last week, when I made garnet yam mash, the crispy fennel; I mentioned that I want to show you how to make salad from the fennel stalks and fronds because the greengirls just don’t waste that thing. Today we are going to combine two ball favorites to make it crisp and refreshing salad. So for today’s fennel, apple salad with mustard vinaigrette, you’ll need the stalks and fronds of about three fennel bulbs, one small apple preferably red, a quarter cup of Gorgonzola cheese, one tablespoon whole grain mustard, one tablespoon of white wine vinegar and a quarter cup of extra virgin olive oil.
So first of all, we are going to make our salad dressing. Add our tablespoon of whole grain mustard, our tablespoon of white wine vinegar; we can add very slowly the extra virgin olive oil in a very thin strain. It’s important to add the olive oil last and very slowly, so that it properly emulsifies with the vinegar. Now we are just going to add a little bit of salt, re-wisp. Alright and we’ll set that aside. Now we are going to cut the fennel stalks, to cut the stalks into about quarter of edge thick pieces, hang-on to the fronds for garnet. Now that we got our fennel stalks all chopped, we are going to add into the dressing.
Next, we are going to take our apple and cut around the core, and then we want to make nice thin slices for a salad. Now we are ready to plate our salad; then we’ll go ahead at our dressed fennel stalks. Garnish with a little bit our Gorgonzola Cheese, fennel fronts come in the picture and there we have our lovely fennel apple salad with mustered vinaigrette. You are watching the greengirlstv and I’m Pace the greengirls food guru. The Greengirls.com.
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