Fennel Salad With Apricots Recipes

Steps:

• Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
• Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

Steps:

• Soak 1/2 cup dried apricots in hot water. Combine 1 thinly sliced fennel bulb and 1/2 thinly sliced small red onion in a bowl. Heat one 15-ounce can chickpeas (drained) and 2 sliced garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes; pour over the fennel mixture and toss. Drain the apricots and add to the fennel. Stir in 2 tablespoons each white wine vinegar, chopped fennel fronds and parsley; season with salt and pepper.

Steps:

• Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.