Fennel Salad with Peaches (Gluten Free) Refreshing and Sweet
Add this salad to your salad repertoire for another fun one with beautiful colors and vibrant flavor.
Equipment
- 1 mandoline slicer or slice the fennel thinly with a sharp knife
Ingredients
- 10-12 cups baby spring mix or a mixtures of baby spinach, baby kale, baby chard, arugula, and baby lettuces
- 1 bulb fennel, core removed and thinly sliced use a mandoline for ease
- 3-4 ripe peaches, skin on, pit removed and thinly sliced
- ⅓ cup red onion, sliced thinly or green onions, chopped or sliced
- 15-20 edible flowers, organic, rinsed and dried optional
- 2 tbsp parmesan cheese shavings or grated parmesan omit for dairy free version
- 2 tbsp sliced toasted blanched almonds, gf omit for nut free version
White Wine and Balsamic Dressing
- 2 tbsp white wine vinegar, gf or apple cider vinegar, gf
- 2 tbsp balsamic vinegar, gf
- 3 tbsp extra virgin olive oil (EVOO)
- ½ teaspoon Dijon mustard, gf
- ½ tbsp honey or pure maple syrup
- ½ clove garlic or ¼ teaspoon of garlic powder, gf
- ⅛ teaspoon basil, minced fresh or crushed dried
- ⅛ teaspoon oregano, minced fresh or crushed dried
- squeeze of lemon
- salt and pepper to taste
Instructions
- Add the spring mix to a large bowl. To the center add the sliced fennel. For 1/3 of the peach slices, cut the slices into three pieces. Add the peach slices around the salad in a pattern or just scattered. Add the edible flowers. Add the chopped pieces in an order, followed by the onion slices along the outside.
- Cover with cellophane and refrigerate until ready to serve. Drizzle with the vinaigrette, starting with just half of the amount. Add more as needed. Toss the salad gently. Add the optional almonds and parmesan to the top.
White Wine and Balsamic Vinaigrette
- In a two cup measure add the ingredients. Whisk until thoroughly combined. Add salt and pepper to taste. Drizzle half of the vinaigrette across the salad evenly. Add more as desired. Refrigerate any remaining vinaigrette and use within one week.