Ingredients

• Quick Pickle Cranberries

• 1 fennel bulb with some fronds reserved

• 1 granny Smith apple, cored and halved

• 1 shallot

• 2 Tbsp pickled cranberries + 1 Tbsp brine

• 5 oz arugula

• ¼ cup Toasted walnuts

• 6 Tbsp olive oil

• 1 Tbsp red wine vinegar

• 1 tsp honey

• ½ Tbsp Dijon

• 2 Oz feta

• Salt and pepper to taste

• ½ lemon (optional to prevent fennel and apple from browning)

Directions

1. To a bowl or in a Mason jar, add the olive oil, vinegar, Cranberry brine, mustard, black pepper, and a pinch of salt. Grate about a quarter of the shallot into the mix and reserve the rest. Whisk or shake the dressing vigorously and set aside.

2. Using a mandolin or your sweet knife skills, shave the fennel bulb, apple, and the remaining shallot. The fennel and apple brown easily, so either add some dressing to the fennel immediately after cutting or squeeze the lemon over it and toss.

3. Toss the fennel, apple, shallot, and arugula in the dressing. This can hang out in the fridge an hour before serving if needed.

4. If the walnuts aren’t toasted, add them to a dry pan and cook on medium heat for a few minutes until fragrant and then let them cool.

5. Place the salad mix on a serving platter. Garnish with feta, walnuts, and pickled cranberries.