Fennel, apple and pistachio salad with pomegranate molasses vinaigrette

A salad to perk up the palate!

Fruits and vegetables combined with a brightly flavoured dressing make for a refreshing element in a multi-course feast, or a delicious light meal all on their own. This salad hits all the right notes – it’s got loads of crunch along with touches of sweet, sour and salty. For a more elegant presentation, serve salads individually plated rather than in a large bowl. This way you can both divide the ingredients evenly and arrange the components a little more artistically.

Ingredients

• 1/2 fennel bulb (your store may sell it as anise), very thinly sliced
• 1 apple, unpeeled, cored and thinly sliced (I like Gala apples)
• 1 tablespoon (15 mL) minced shallot
• 2 tablespoons (30 mL) rice vinegar
• 1 tablespoon (15 mL) pomegranate molasses*
• 1 teaspoon (5 mL) honey
• 1/2 teaspoon (2.5 mL) Dijon mustard
• 4 tablespoons (60 mL) good quality olive oil
• salt and pepper to taste
• 2 tablespoons (30 mL) pistachios, chopped
• 1 ounce (28 grams) Parmesan, in large shards

*You can buy pomegranate molasses at most stores that specialize in middle-Eastern foods, or make your own by boiling 2 cups (500 mL) of pomegranate juice with 1/3 cup (75 mL) of honey and 2 tablespoons (30 mL) fresh lemon juice over medium-low heat for about 60 minutes, until it reaches a thick, syrupy consistency and is reduced to about 2/3 cup (150 mL).

Method

• Combine rice vinegar, pomegranate molasses, honey, Dijon, oil, salt and pepper in a small jar with a tight lid. Shake vigorously to combine and emulsify. Set aside.
• Chop fennel slices so they are in small pieces (about 1 inch/2.5 cm).
• On two serving plates (or in a medium bowl), arrange fennel, apple slices and shallot.
• Drizzle each plate with a very small amount of the vinaigrette – you don’t want to drown your salad!
• Sprinkle with pistachios and shards of Parmesan.

Serves 2.