Apple, fennel salad with reduced apple cider dressing

Try this apple and fennel salad with a tangy reduced apple cider dressing for a burst of crisp flavors and a delightful symphony of sweet and savory notes on your palate.

Ingredients:

• 1 cup apple cider
• 1 tablespoon spicy brown mustard
• 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• Pepper to taste
• 2 cups fennel, sliced lengthwise into 1/2 inch thickness [for roasting]
• 1/2 cup Granny Smith Apples cut up into matchsticks
• 1/2 cup Fennel cut up into matchsticks
• a drizzle of olive oil
• salt to taste
• pepper to taste
• 1/4 cup of shaved sharp cheddar
• 1 teaspoon of chopped fennel fronds for garnish[optional]

Instructions:

1. To prepare the dressing, simmer the apple cider until it is reduced to a 1/4 cup, resulting in a sweet and syrupy consistency.
2. Combine the reduced apple cider with brown mustard, apple cider vinegar, salt, and pepper to taste. Reserve some of the dressing for later use.
3. Arrange 2 cups of sliced fennel on a parchment-lined baking sheet. Drizzle with a small amount of oil (less than 1/2 tablespoon), sprinkle with salt, and roast in a preheated oven at 190 °Cor 25-30 minutes. Turn the fennel slices once after 20 minutes. Once caramelized, remove from the oven and set aside.
4. In a bowl, mix 1/2 cup each of apple slices and fennel matchsticks. Marinate the mixture in 1 tablespoon of the reduced apple cider dressing. Adjust the seasoning with salt and pepper to your liking. Allow it to marinate for at least 15 minutes.
5. To assemble the salad, place the marinated mixture on a serving dish. Top it with the roasted fennel and shaved cheddar. Drizzle some of the reserved dressing over the salad. Optionally, garnish with fennel fronds before serving.

Summary:

• Calories: 265 kcal
• Fat: 4 g
• Protein: 6 g
• Carbs: 55 g
• Potassium: 1303 mg
• Magnesium: 68 mg