Susie’s Breakfast Salad No. 3: Apple Fennel Manchego or Mint Salad
This salad is inspired by one prepared by Chef David Cioppa at The Firehouse restaurant in Northern Lake George a few summers back. Sweet apple, salty feta, crunchy fennel and mint to tie it together. This is one of my all time favorites.
Prep
Cook time
Ingredients
For
4
Batch(es)
Ingredients
| 1 golden delicious or your favorite apple |
| 1/2 hard core removed, with fronds reserved for garnish fennel bulb |
| 2 ounces crumbled feta (or substitute a hard sheep cheese like Manchego) |
| 10 torn mint leaves |
| Good quality extra virgin olive oil |
| Salt or fleur de sel |
Susie’s Breakfast Salad No. 3: Apple Fennel Manchego or Mint Salad Directions
Half, quarter, core, and finely slice your apple. Finely slice your fennel. Slice or crumble the feta. Tumble it all together and swirl liberally with your tasty olive oil. Sprinkle with salt and scatter torn mint leaves.
