Fennel, Arugula and Green Apple Salad With Marcona Almonds, Parmesan and Golden Raisins
Place into a lidded jar, close and shake:
¼ cup Sherry vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large shallots, thinly sliced
1 clove garlic, minced
Add ¾ cup extra-virgin olive oil and shake again.
In a large bowl, combine: 1 large head frisée (a member of the chicory family and not a lettuce) torn into bite-size pieces
2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
2 Granny Smith or Pink Lady apples, unpeeled, thinly sliced
1 cup salted Marcona* almonds, toasted
1 cup golden raisins
1 cup coarsely grated Parmesan cheese
1 cup celery, thinly sliced crosswise
½ pound baby arugula
Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed. Add croutons if desired.
*Marconas—also known as the Queen of Almonds—are easy to tell apart from standard California varieties. Besides being rounder and flatter in shape, as an import from Spain, they tend to be significantly more expensive and difficult to find at the grocery store. You may find that you prefer the flavor.