Tara Romero emailed me this yummy recipe that uses TWO of this week’s share items! It sounds great …
Beet, Fennel & Apple Salad
1/2 cup pecan halves
1/4 cup maple syrup
1 large (uncooked) beet, peeled and coarsely grated (since our beets are smaller, you probably want to use all or most of them)
1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
1 fennel bulb, trimmed and coarsely grated
1/2 cup fresh mint, stems discarded, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
4 ounces Stilton, or other blue cheese, crumbled
Preheat oven to 350 degrees F.
Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.
