Ingredients
Wine-Pickled Onions
- 2 red onions, peeled and sliced paper-thin on mandoline
- ⅓ 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
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Nutritional Information
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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
- 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
- Whisk all the ingredients together. Makes about 1 cup.
For the salad
- 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.
- To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.
Dining and Cooking