Smoked Chicken, Fennel, Blueberry and Pine Nut Salad
Ingredients
1 medium fennel, fronds picked
1 tart green apple, such as Granny Smith
juice of 1/2 lemon
2 x 200g smoked chicken breasts, thinly sliced
2 x 125g punnets blueberries
2 large handfuls baby spinach leaves
1/3 cup (50g) pine nuts, lightly toasted
1 large handful dill, picked into small fronds
1 large handful mint leaves, coarsely torn
1 teaspoon poppy seeds
APPLE CIDER DRESSING
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup (80ml) light olive oil
sea salt and freshly ground black pepper
To make the dressing, combine the apple cider vinegar, mustard and honey in a small bowl. Gradually whisk in the oil and season with salt and pepper.
Cut the fennel bulbs in half lengthways and remove the core. Using a mandolin vegetable slicer, thinly slice lengthways into strips. Alternatively slice very thinly using a sharp knife. Halve and core the apple and cut into matchstick lengths, again using a mandolin, if you have one.
Place the fennel and apple in a large bowl and drizzle with lemon juice. Add the chicken, blueberries, spinach, pine nuts, dill, mint and poppy seeds. Pour the dressing over the salad and toss to coat.
Serve immediately.
Ingredients
Directions
To make the dressing, combine the apple cider vinegar, mustard and honey in a small bowl. Gradually whisk in the oil and season with salt and pepper.
Cut the fennel bulbs in half lengthways and remove the core. Using a mandolin vegetable slicer, thinly slice lengthways into strips. Alternatively slice very thinly using a sharp knife. Halve and core the apple and cut into matchstick lengths, again using a mandolin, if you have one.
Place the fennel and apple in a large bowl and drizzle with lemon juice. Add the chicken, blueberries, spinach, pine nuts, dill, mint and poppy seeds. Pour the dressing over the salad and toss to coat.
Serve immediately.
