Marian'S Apple-Fennel Salad

• 1/2 cup coarsely chopped walnuts
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 shallot, minced
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 Gala apple, cut into quarters
• 1 medium-size fennel bulb
• 1 celery rib
• 1 (5-oz.) package fresh arugula
• 1 cup loosely packed fresh parsley leaves

1. Preheat oven to 350u0b0. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.
2. Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.
3. Cut apple, fennel, and celery into thin slices, using a mandoline or sharp knife. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss apple, fennel, celery, and parsley with desired amount of vinaigrette. Top arugula with apple mixture; sprinkle with walnuts and salt and pepper to taste. Serve immediately with any remaining vinaigrette.
4. Try This Twist!
5. Crunchy Carrot-Beet Salad: Substitute 2 medium-size peeled beets and 2 large carrots for apples, fennel, and celery. To prevent hands from being stained, hold beets with a paper towel or wear rubber gloves while slicing.

walnuts, extra virgin olive oil, lemon juice, shallot, brown sugar, mustard, salt, apple, fennel, celery, fresh arugula, parsley

Taken from www.myrecipes.com/recipe/marians-apple-fennel-salad (may not work)