Green Leaf Salad With Fennel, Apple, And Pecans

Recipe Ingredients

		Balsamic Vinaigrette
2 tablespoons	30ml	Balsamic vinegar
1		Garlic clove - pressed or minced
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
5 tablespoons	75ml	Olive oil
		Salad
6 cups	240g / 8.5oz	Torn-up green leaf lettuce - washed, spun dry
1 cup	237ml	Torn-up radicchio - washed, spun dry
1/2 cup	118ml	Granny Smith apple - cut 12 thin slices (large)
2/3 cup	157ml	Thinly-sliced fennel
1/2 cup	73g / 2.6oz	Chopped toasted pecans

Recipe Instructions

Combine the vinegar, garlic, salt, and pepper in a medium-size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.

Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one-quarter of the fennel on the other side. Sprinkle the pecans all over the salads.

Serve immediately.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9526) - from the TV FOOD NETWORK

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