Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia “Cheese”

Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia “Cheese”

apple fennel saladVinaigrette

1/4 cup olive oil
2 tablespoons maple syrup*
1/2 lemon, juice from
1 tablespoon diced shallot
Himalayan salt and pepper to taste

1. Mix all ingredients except diced shallot in blender. Blend until emulsified.

2. Stir in shallots. Put in glass bowl and set aside.

Macadamia “Cheese”

1 cup macadamia nuts, soaked overnight, rinsed
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon agave or liquid sweetener of choice
1 teaspoon nutritional yeast
2 tablespoons fennel leaves, finely diced
Himalayan salt and pepper to taste

1. Process all ingredients in food processor until well blended. You will have to scrape down the sides occasionally.

Salad

1 apple, sliced thin (approximately 1/8th-inch thick)
2 fennel bulbs, sliced very thin (I used a mandoline)
1/2 cup walnuts
Vinaigrette
Macadamia “Cheese”

1. Toss the sliced apples and fennel in vinaigrette.

2. Place on plate alternating apple slice and fennel.

3. Top with macadamia “cheese”, walnuts and ground pepper.

Serves 4

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