Ingredients

Wine-Pickled Onions

  • 2 red onions, peeled and sliced paper-thin on mandoline
  • cup red wine or merlot vinegar
  • 3 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
  • 2 tablespoons olive oil
  • ¼ teaspoon course sea salt

Mandarin Vinaigrette

  • ½ cup muscatel vinegar or white wine vinegar
  • 2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
  • ¼ cup mandarin orange segments, diced
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped mint
  • 2 tablespoons orange zest
  • Ground black pepper, to taste

For the salad

  • 2 cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline
  • 2 cups baby arugula
  • 2 apples or pears, sliced paper-thin, preferably using a mandoline
  • Drizzle of Mandarin Vinaigrette
  • ¼ cup toasted pecans, coarsely chopped
  • ¼ cup Wine-Pickled Onions
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      223 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 2 grams protein; 177 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

For the Wine-Pickled Onions

  1. Prepare the onions in advance. Toss all the ingredients and gently massage. Allow to pickle for a few hours to overnight. Store in a jar and chill.

For the Mandarin Vinaigrette

  1. Whisk all the ingredients together. Makes about 1 cup.

For the salad

  1. To prepare the salad, gently toss the shaved fennel, arugula and apples or pears (reserve a few slices for garnish) in a bowl with the vinaigrette.
  2. To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.

Dining and Cooking