Fennel and apple salad with cider vinaigrette

Fennel and apple salad with cider vinaigrette

From “The Flavors of Bon Appetit 2001”

Ingredients:

½ cup apple cider or juice

3 tablespoons olive oil

2 tablespoons cider vinegar

1 teaspoon honey

1 Granny Smith apple, thinly sliced

1 medium fennel bulb, thinly sliced

2 cups arugula

½ cup toasted pecans

Method:

Blend cider, olive oil, vinegar and honey in a bowl. Salt and pepper to taste. Toss apple, fennel and arugula in a serving bowl. Toss with vinaigrette. Sprinkle with pecans.

Rating: Surprisingly bland, given that it has fennel and the peppery arugula greens in it. Perhaps a shallot would help? 

Followup: I had the leftovers for supper augmented with some dried cranberries, shredded chicken and blue cheese to make it into a main course. That helped a bit. I'm still thinking shallots.