fennel and beet salad


I feel so lucky that we have a farmer's market right outside our front down every Sunday. I haven't had to go to the supermarket to buy produce for a few weeks now. It really offers everything we need. I love supporting local farms. The kale, beets, fennel, and lavender honey goat cheese were all bought from the Old Pasadena Farmer's Market.

fennel and beet salad
  • 1 fennel bulb, chopped
  • 1 large beet, roasted and chopped
  • 1 bunch of kale, stemmed removed and chopped
  • lavender and honey goat cheese
  • candied pecans
  • 1/4 cup olive oil
  • 1 shallot, finely chopped
  • 2 tsp maple syrup
  • juice from 1 lemon
  • salt and pepper, to taste
  1. in a food processor, place shallots, lemon juice, maple syrup, salt and pepper. with the food processor on, slowly add in the olive oil. turn off once the dressing has emulsioned.
  2. toss the fennel, beets, and kale together. add as much dressing as desired. 
  3. top the salad with goat cheese and pecans. 

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