Fall Harvest Salad with Parmesan Vinigrette
Ingredients
Vinaigrette
5 tbsp (75 mL) olive oil
3 tbsp (45 mL) white wine vinegar
2 tbsp (30 mL) shredded parmesan cheese
2 tbsp (30 mL) finely chopped shallots
Salad
1 cup (250 mL) julienned fennel
1 cup (250 mL) julienned purple cabbage
1 med size apple, gala or honey crisp, julienned
1/2 cup (125 mL) chopped almonds
Directions
Vinaigrette
Put all ingredients in blender and pulse until smooth.
Salad
Toss the fennel, cabbage and apple with vinaigrette, and garnish with almonds; refrigerate salad for 30 minutes. Makes 2 to 4 servings.