This post was created in collaboration with Grana Padano and Prosciutto di San Daniele. Oh my gosh, I’ve eaten so many cakes and treats this month, and it’s still two weeks until Christmas! Time to dial it back a bit, but without missing out on tasty meals of course (yeah, put those rice crackers away please).
Thin slices of fennel - which is a totally underrated veg in my opinion - gives a lovely crunch and a tiny bit of heat to this salad. Add in some rocket for a little more heat, plus a few other baby leaves (have you tried baby kale leaves? so good!), then top with thinly sliced apple for sweetness, and lots of shaved Grana Padano and Prosciutto di San Daniele slices. Salty-meets-sweet-meets-spicy. That’s my kind of salad!
I’ve topped the salad with walnuts and a creamy-curry dressing, which was inspired by a trip to Morro Bay in California that we went on a few years ago. It may sound a little unusual, but works beautifully alongside those robust flavours in the salad.
Plus it adds that final layer of spicy-warmth, which makes this salad a great choice even on a cold day! A lighter meal, without missing on on taste.
and probably leaves enough room for a sneaky frangipane mince pie ???? If you like this then why not try this delicious winter nourish bowl.
Click here for more info on Grana Padano. Click here for more info on Prosciutto di San Daniele.
The Fennel and Apple Winter Salad Recipe:
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