Apple And Fennel Salad With Blood Oranges, Feta, Mint Chiffonade And Honeyed Walnuts

• Apple Fennel Salad
• 1 1/2 cups arugula leaves (packed), washed and dried
• 1 Granny Smith (or other tart) apple, peeled, cored, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 1 small red onion, thinly sliced
• 1 blood orange, peeled and segmented removing the membrane
• 1/3 cup feta cheese, broken up
• 1/2 teaspoon mint leaves, chiffonade cut (about 10 leaves)
• 1/4 cup honey glazed walnuts (see below instructions for how to make these)
• Honey - Apple Cider Vinegar Salad Dressing
• 1/4 cup apple cider vinegar
• 2 tablespoons juice from a blood orange
• 1 tablespoon Dijon mustard
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup extra virgin olive oil

1. To make the honey-glazed walnuts, preheat the oven to 350F. Place the walnuts on a foil lined cookie sheet and pour 2 tablespoons of honey over them. Toss lightly to coat them and separate on the sheet. Bake for about 10 minutes. Remove from the foil and set aside to cool.
2. Make the dressing - the recipe follows this.
3. Combine all ingredients and toss with salad dressing and serve.
4. Whisk together all the ingredients except the olive oil until well combined. Slowly add the olive oil while whisking.

apple fennel salad, arugula, apple, fennel bulb, red onion, orange, feta cheese, mint, honey glazed walnuts, honey, apple cider vinegar, orange, mustard, ground black pepper, kosher salt, extra virgin olive oil

Taken from food52.com/recipes/3484-apple-and-fennel-salad-with-blood-oranges-feta-mint-chiffonade-and-honeyed-walnuts (may not work)