Apple, Fennel, and Brussels Sprout Salad

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

1. In a large serving bowl, combine all salad ingredients except for candied pecans and fennel fronds. Toss to combine.
2. Combine all vinaigrette ingredients together in a mixing bowl. Whisk to combine.
3. When ready to serve, add vinaigrette and toss to coat. Add candied pecans, and garnish with fennel fronds