Serves: 10-12
Ingredients
Salad
- 1 Granny Smith apple, diced
- 1 Honeycrisp apple, diced
- 1 bulb fennel, sliced into matchsticks
- 16 oz. Brussels sprouts, thinly sliced
- ½ cup Laura Lynn dried cranberries
- 4 oz. candied pecans, rough chopped
- fennel fronds, for garnish
Citrus Vinaigrette
- 1 orange, zested
- 1⁄3 cup orange juice, fresh
- 2 tbsp. Laura Lynn apple cider vinegar
- 2 tbsp. Laura Lynn light olive oil
- 2 tsp. Laura Lynn honey
- 1 tsp. Laura Lynn Dijon mustard
- ¼ tsp. kosher salt
- 1⁄8 tsp. black pepper, finely ground
Directions
- In a large serving bowl, combine all salad ingredients except for candied pecans and fennel fronds. Toss to combine.
- Combine all vinaigrette ingredients together in a mixing bowl. Whisk to combine.
- When ready to serve, add vinaigrette and toss to coat. Add candied pecans, and garnish with fennel fronds