Apple and fennel salad
| Serves: | 6 |
| Serving Suggestion: | Serve with toasted ciabatta slices. Brush ciabatta slices with olive oil and toast under the grill until golden. |
Ingredients
- 1/2 tsp Fresh thyme, de-stalked and chopped
- 30 g Italian parsley
- 3 x 100 g Chevin goat's cheese
- 1 fennel bulbs
- 8 Small red apples
- extra virgin olive oil, plus extra for drizzling
- 2 tbsp white balsamic vinegar
- 1/3 cup maple syrup
- 12 slices Prosciutto, thinly sliced
- 2 tbsp sea salt flakes
- water
- 50 g castor sugar, plus extra for dipping the pastry shapes
- 120 g raw pecan nuts
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 160 °C.
- Place the pecans, sugar, water and salt flakes in a bowl and toss to coat.
- Add the pecan mix to a large non-stick frying pan and cook over a medium heat for 6 – 8 minutes, stirring occasionally or until caramelised. Set aside to cool.
- Place the prosciutto on a baking tray lined with non-stick baking paper, brush with maple syrup and bake for 10 minutes or until crisp and golden. Set aside.
- To make the dressing, place the vinegar and oil in a bowl and whisk to combine. Add the chopped thyme and season.
- Place the apple, fennel, goat’s cheese, prosciutto, parsley and pecans in a bowl, drizzle with the salad dressing and toss to coat.
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