This very easy to make Italian salad is delicate, fresh-tasting and crunchy.  The sweetness of the Pink Lady apple complements the aniseed flavour of the fennel. Serve for a summer lunch with slices of the best prosciutto and focaccia, it’s like heaven on a plate.

Serves: 4
Preparation time: 15 minutes
Cooking time: n/a

You’ll need:

1 large fennel bulb, thinly sliced
1 Pink Lady apple, cored and thinly sliced
2 tbsp flat leaf parsley, torn
Juice of ½ lemon
25g pine nuts, toasted
25g Parmigiano Reggiano (parmesan) cheese, shaved

For the dressing:
1 tbsp white balsamic vinegar
4 tbsp extra virgin olive oil
1 small shallot, finely chopped
1 tsp clear honey
Pinch of salt and pepper for seasoning

What to do:

In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.

Place the ingredients for the dressing in a screw top jar, season and shake well.

Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the lovely dressing.

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