Salad with caramelized fennel and apples

Indulge in a mouthwatering salad featuring caramelized fennel and crisp apples. This delightful dish is a perfect blend of sweet and savory flavors.

Ingredients:

• 1 large fennel bulb
• 1 sweet-tart apple, such as Braeburn
• 1 tablespoon (or so) butter
• 2 tablespoons olive oil, divided, plus another dash
• 1 teaspoon raw sugar
• 1/2 teaspoon fennel seeds
• salt and pepper
• 1 garlic clove, crushed
• 1/2 raddichio
• 4-5 leaves of butter lettuce
• 1 teaspoon lemon juice
• 2 tablespoons toasted pine nuts
• 90g or so, soft goat cheese

Instructions:

1. Remove the stems from the fennel bulb, setting aside some of the feathery green leaves for decoration. Trim any discolored or undesirable parts from the bottom of the bulb. Peel off any brown outer layers if present. Slice the fennel bulb thinly lengthwise into flat, teardrop-shaped pieces, about 1/4 inch thick. Don't worry if the pieces separate. Divide the apple in half, remove the core, and thinly slice one half. In a large frying pan, melt 1/2 tablespoon of butter and 1/2 tablespoon of olive oil over high heat until it starts to bubble. Arrange a single layer of fennel slices in the pan and cook until they turn golden brown on the bottom (approximately a few minutes). Flip the slices and brown the other side. Transfer the cooked fennel to a bowl or tray. Repeat the process with the remaining fennel slices, adding more olive oil and butter as needed. Reduce the heat to medium-low, add a little more olive oil, sprinkle in the sugar and fennel seeds, and allow the sugar to melt slightly (this should only take a few seconds). Mix in the browned fennel and apple slices, season well with salt and pepper, and stir to coat them with the caramelizing sugar. Cook for about a minute, then return everything to the bowl. Add the crushed garlic and stir. Clean and cut the raddicchio and butter lettuce into bite-sized pieces. Dice the second half of the apple. Toss the lettuce, apple cubes, 1 teaspoon of lemon juice, 1 tablespoon of olive oil, salt, and pepper until everything is well coated. Arrange the dressed lettuce and apple on two plates. Place half of the caramelized apple and fennel on each bed of lettuce. Sprinkle toasted pine nuts and crumbled goat cheese on top, and garnish with the reserved fennel fronds. Serve and enjoy!

Summary:

• Calories: 892 kcal
• Fat: 69 g
• Protein: 23 g
• Carbs: 55 g
• Potassium: 1650 mg
• Magnesium: 127 mg