Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese

***Nov-Dec 2022 Dinner Group Winner***
Roasted Apple & Fennel Salad With Toasted Hazelnuts &
Goat Cheese
By What We Eat Gals - Food 52

Serves 4 to 6 people
Prep time: 20 min
Cook time: 30 min

3 baking apples (those that retain their structure when baked like Granny Smith, Honeycrisp, Jonagold, Pinklady, etc.)
2 fennel bulbs with fronds
Extra virgin olive oil
Salt and pepper
1 pinch red pepper flakes
1 handful mint leaves
4 scallions, thinly sliced
1/2 cup hazelnuts, toasted, peeled and chopped
4 ounces fresh goat cheese, crumbled (crumbled mild blue cheese would be delicious as well)
1 lemon, zest and juice

1. Preheat the oven to 425*F. Cut the fennel bulbs into 1-inch wedges, reserving the fennel fronds for finishing the salad.
Cut the apples into similarly sized wedges. Spread the fennel on one parchment-lined sheet pan, and spread the apple
on another. Drizzle both generously with olive oil, and season with salt, freshly cracked black peppers, and a pinch of
red pepper flakes. Roast the apple pan for 15 to 20 minutes, and roast the fennel pan for ~30 minutes, flipping each
halfway through, until all are caramelized, golden brown, and tender. Remove from the oven and allow to cool on
sheet pans.
2. Meanwhile, prep mint leaves and fennel fronds. Slice scallions. Toast, peel and, chop hazelnuts. Crumble goat cheese.
3. To finish the dish, carefully layer the roasted apples, roasted fennel, mint leaves, fennel fronds, sliced scallions,
toasted hazelnuts and crumbled goat cheese on several layers on a shallow serving platter. Zest over 1 lemon and
shower the whole thing with lemon juice and a drizzle of best quality extra virgin olive oil. Enjoy as a filling salad on
its own or serve with roasted pork or chicken.