Fruited Fennel Salad

• Vinaigrette
• 2/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 3/4 teaspoon lemon zest
• 1/2 teaspoon salt
• black pepper to taste
• Greens
• 1/2 large (or most of a small head Green Leaf Lettuce
• 3 cups arugula
• 1/2 large (or one small) fennel bulb
• 1-1/2 apples, any eating variety
• 2 clementines, optional
• 1/3 cup dried cherries, chopped
• 1/2 Vidalia or other sweet onion

1. In a medium bowl whisk all vinaigrette ingredients.
2. Slice fennel very thin, and cut apple into matchsticks and add to vinaigrette; add cherries also. This can sit for a half hour or so.
3. Wash and spin (or blot) dry green leaf lettuce; tear into bite-size pieces. Wash and dry the arugula and tear (or trim) off stems. Arrange in a large salad bowl or individual bowls if desired.
4. Cut onion into thin slices and "sprinkle" over greens to de-chunk. If using clementines, peel and cut into halves (remove any seeds if you find any); arrange over onions.
5. Use a slotted spoon to arrange apple mixture over the greens; whisk remaining liquid if it starts to separate. If salad is to be made ahead of time, store remaining liquid in a lidded container and shake well before pouring over greens.

vinaigrette, extra virgin olive oil, lemon juice, lemon zest, salt, black pepper, head green, arugula, fennel bulb, apples, clementines, dried cherries, vidalia

Taken from food52.com/recipes/18651-fruited-fennel-salad (may not work)