Apple and fennel salad with pine nuts, parmesan and shallot dressing

Ingredients

• 1 large fennel bulb, thinly sliced
• 1 Pink Lady apple, cored and thinly sliced
• 2 tbsp flat leaf parsley, torn
• Juice of ½ lemon
• 25g pine nuts, toasted
• 25g Parmigiano Reggiano (parmesan) cheese or vegetarian alternative, shaved

• 1 tbsp white balsamic vinegar
• 4 tbsp extra virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp clear honey
• Pinch of salt and pepper for seasoning

Method

In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.

Place the ingredients for the dressing in a screw top jar, season and shake well.

Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the lovely dressing.

Thanks to www.pinkladyapples.co.uk for permission to use this recipe.