Autumn Apple Salad with Creamy Apple Cider Vinaigrette

Autumn Apple Salad

Autumn Apple Salad with Creamy Apple Cider Vinaigrette

Makes 8 servings

1 large fennel bulb, thinly sliced
4 stalks celery, thinly sliced
2 small turnips, thinly sliced
1 green apple, thinly sliced
1 (8-ounce) package miniature
baby carrots, thinly sliced
1 (8-ounce) package miniature
baby carrots, peeled
lengthwise into ribbons
¾ cup pomegranate arils
1 (5-ounce) package watercress
3 ounces Parmesan cheese,
peeled
Creamy Apple Cider Vinaigrette
(recipe follows)
1 teaspoon kosher salt, divided
½ teaspoon ground black
pepper
Garnish: fresh sage, celery
leaves, miniature vegetables*

1. In a large bowl, combine fennel, celery, turnip, apple, all carrots, pomegranate arils, watercress, and cheese.

2. Pour desired amount of Creamy Apple Cider Vinaigrette over salad, and toss well to combine. Season with salt and pepper. Transfer salad to serving bowls or plates. Serve with remaining vinaigrette.

3. Garnish with fresh sage, celery leaves, and miniature vegetables, if desired. Serve immediately.

*We used Gourmet Sweet Botanicals.

Creamy Apple Cider Vinaigrette

Makes 1½ cups

1½ tablespoons minced shallot
¼ cup apple cider vinegar
1 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons honey
1 tablespoon chopped fresh
thyme
1 tablespoon chopped fresh
chives
1½ teaspoons kosher salt
1 teaspoon ground black pepper

1. In a medium bowl, combine shallot and vinegar; let mixture sit for about 15 minutes. Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, chives, salt, and pepper. Refrigerate for at least 1 hour. Cover and refrigerate for up to 3 days.