Apple, Fennel Salad with Orange-Mint Vinaigrette
2 Tablespoons walnuts
1 Small to medium fennel bulb, finely slivered
1 Tart apple, thinly sliced
¼ Cup dried cranberries
1 Head butter lettuce, washed and torn
10 Spinach leaves, washed and torn
2 Tablespoons lemon juice
2 Tablespoons fresh orange juice
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh mint, chopped
1-2 Tablespoons cilantro, chopped
½ teaspoon sea salt
Freshly ground black pepper
- Place the walnuts on a cookie sheet, and roast in an oven at 350 degrees for seven minutes. Set aside.
- Combine all of the salad ingredients down to the lemon juice.
- Combine all of the remaining ingredients, and whisk well.
- Chop the walnuts and fold into the salad.