SHAVED FENNEL AND APPLE SALAD WITH BRIE AND PECANS
PREPARATION TIME 20 MINUTES
2 baby fennel (260g)
2 medium green apples (300g)
1 cup (120g) roasted pecans
150g brie, sliced thinly
1 red coral lettuce, trimmed, chopped coarsely
1/3 cup (80ml) olive oil
¼ cup (60ml) lemon juice
1 tablespoon wholegrain mustard
1) Combine ingredients for mustard vinaigrette in screw-top jar; shake well.
2) Trim and halve fennel; reserve 2 tablespoons coarsely chopped frond-tips. Halve and core unpeeled apples. Using a very sharp knife, mandoline or V-slicer, slice fennel and apple thinly.
3) Combine fennel and apple in large bowl with frond tips, nuts, cheese and dressing; serve on top of lettuce.
Per serving 33.3g total fat (6.8g saturated fat); 1496kJ (358 cal); 6.6g carbohydrate; 7.4g protein; 3.5g fibre