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Fennel And Apple Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 large granny smith apple, halved through the stem end and cored

1 large bulb fennel, halved and cored

3 small-med navel oranges, supremed, juice squeezed and reserved from pith.

1 medium shallot, minced

4 large handfuls mesclun (I vote for watercress!)

3 tablespoons toasted pine nuts

1/4 cup reserved orange juice

2 tablespoons lemon juice

2 tablespoons champagne vinegar

salt and pepper

leaves from one sprig of basil, chiffonade

1‑1/2 cup olive oil

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