MAKE THE LEMON VINAIGRETTE AND BALSAMIC GLAZE FIRST! RECIPE BELOW.
2 large fennel bulbs, sliced thinly on a mandoline to yield about 4 cups
1 cold green apple, cored and sliced on a mandoline to 1/8-inch thickness. Squeeze 3 tablespoons of fresh lemon juice over apples to keep them from turning brown, set aside
1/2 teaspoon kosher salt and cracked black pepper
10 mint leaves, coarsely chopped
1-1/2 cups shaved Parmesan cheese
4 sprigs fresh dill, delicate leaves only
8 to 10 fennel fronds
20 whole pecans
4 lemon wedges
Balsamic Glaze, store-bought or homemade, recipe below
Lemon Vinaigrette, recipe below
Scatter the fennel in a serving bowl, and add the apple, salt, pepper, and mint.
Add 1/3 cups lemon vinaigrette and toss together.
Adjust the seasoning by adding more salt to taste.
Serve with a lemon wedge on the side.
Scatter the parmesan cheese, dill, fennel fronds, and pecans on top.
DRIZZLE BALSAMIC GLAZE OVER THE TOP.
¾ cups extra virgin olive
1/3-cup fresh lemon juice
½ teaspoon kosher salt
½ teaspoon cracked pepper
½ teaspoon ground cumin
1- garlic clove peeled and smash open
Place all of the ingredients in a mason jar, screw tightly with a lid and shake vigorously to combine
1 (16.9 fluid ounce) bottle balsamic vinegar
Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms syrup-like consistency, about 15 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop.
To test, use a wooden spoon if the syrup coats the back of the spoon it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle nose plastic, bottle to store my glaze after it has cooled. It will last up to a month in the refrigerator. It is easier to work with when it is chilled.
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