Ingredients
For the Salad:
- 2 small radicchio, washed and finely sliced
- 6 stalks celery, finely sliced
- 1 fennel bulb, finely sliced
- 2 Honeycrisp apples, cored and finely sliced
- 3/4 cup toasted sunflower or pumpkin seeds
- 2 cups shredded Manchego, Gruyère, or Parmesan cheese
For the Dressing:
- 1 tbsp honey
- 1 tbsp fresh thyme leaves, finely chopped
- 2 tsp Maille Dijon mustard
- 3 1/2 tbsp red wine or champagne vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp kosher salt
- Cracked black pepper to taste
Directions
Start by preparing all the veg. Gently remove the leaves from the radicchio and layer them on top of one another. Roll the layered leaves lengthwise and slice into thin strips. Wash the celery stalks and finely slice. Finely slice the fennel bulb. Before slicing the apples, make the vinaigrette. Slice the apples right before assembly for less oxidation.
Make the vinaigrette by whisking together the honey, finely chopped thyme, and Dijon mustard in a small bowl. Add the vinegar and whisk to combine. Slowly drizzle in the olive oil while whisking continuously to create an emulsified dressing. Season with kosher salt and several cracks of black pepper, then taste and adjust seasoning as needed.
Then prep your apples. Cut the apples into quarters, remove the core, and slice them into thin half-moons. Place all the sliced veg into a large salad bowl, gently mixing to distribute evenly. Add the toasted seeds and shredded cheese over the top.
Drizzle the dressing over the salad and toss. Serve immediately and enjoy!