What You Need:
· 2 medium apples
· 2 bulbs of fennel
· 3 cups of baby arugula
· 1 cup cooked farro
· 2 tablespoon olive oil
· ½ cup parmesan
· Salt and pepper to taste
Dressing:
· 1 lemon, juice only
· Garlic powder, 1 tsp only
· ½ cup olive oil
· Salt and pepper to taste
Directions:
Cutting and roasting the fennel
1. Remove the fennel’s stem from the bulb using a sharp knife.
2. Cut the fennel bulb down the center to get two even pieces.
3. Cut each half into 6 even wedges. You should get 12 pieces from one bulb.
4. Set oven at 400F.
5. In a large baking sheet, place the wedged fennels. Toss in olive oil, pepper and salt until all are well coat. Then spread them out in a single layer.
6. Roast them for 25 minutes.
7. Fennel should look caramelized, soft and lightly brown.
To make the dressing:
1. Combine all the dressing ingredients in a bowl.
2. Whisk them together to combine. Set aside.
To make the salad:
1. Slice the apple into bite-sized triangles.
2. In a bowl, combined the roasted fennel, cooked farro, arugula, and salad dressing prepared ahead of time.
3. Serve and enjoy.
