Apple Fennel Salad

Some days the only real cooking you have in you is fifteen minutes with a cutting board, nothing more ambitious than that, and this salad was built with exactly those days in mind. Fennel, if you've never used it, is not a difficult ingredient. Sliced thin and tossed with something acidic, its licorice edge softens into something closer to sweet.

The olive oil in the vinaigrette is more than a vehicle for the lemon and honey. Good extra virgin olive oil contains oleocanthal, a compound that has been studied for anti-inflammatory activity, and there's real vitamin C and potassium in the fennel itself, small steady contributions rather than a single dramatic one.

Take a minute to arrange this instead of just tossing it in a bowl. Fan the apple slices, tuck the endive underneath, let the color show. A lunch that looks considered tends to get eaten slowly, and slowly is how food actually gets to do its work in you.

Ingredients

For the vinaigrette:

• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons honey
• 1/4 teaspoon salt

For the salad:

• 3 cups chopped baby spinach
• 1 bulb fennel, chopped (white part only)
• 2 heads Belgian endive, thinly sliced
• 1 small Fuji apple, thinly sliced

Method

1. In a small bowl, whisk together the lemon juice, white wine vinegar, olive oil, honey, and salt until emulsified. Set aside.
2. Core and thinly slice the Fuji apple. There is no need to peel it; the skin adds color and texture.
3. In a large bowl, combine the baby spinach, chopped fennel (white part only), sliced endive, and apple slices.
4. Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
5. Serve immediately. This salad does not hold well once dressed, so dress it just before bringing it to the table.

*Adapted from Wendi's AIP Kitchen*