Apple, Radish, and Fennel Salad with Hazelnuts and Mint

   An unusual mix of fruits and veggies, complemented by nuts and herbs, that go together so wonderfully!  It is really fun for your palette to try these flavors together, because they are an unexpected combination of taste and texture.
   This salad can easily be eaten on its own for a delicious light lunch, or to compliment a dinner of fish or chicken. Excellent! Thank you, Tasting Table!

As Always,
ENJOY!

Apple, Radish and Fennel Salad with Hazelnuts and Mint

Recipe from the Tasting Table Kitchen

Yield: 2 to 4 servings

Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes

• INGREDIENTS
⅓ cup hazelnuts, toasted and finely chopped
2 tablespoons extra-virgin olive oil, divided
Salt, to taste
2 medium apples (such as Golden Delicious or Mutzu), thinly sliced using a mandolin
1 small fennel bulb, tops trimmed, thinly sliced using a mandolin
2 small watermelon radishes or black radishes, thinly sliced using a mandolin
3 tablespoons Champagne or white wine vinegar
1½ tablespoons fresh lemon juice
½ teaspoon grated lemon zest
⅓ cup loosely packed fresh mint leaves, torn
2 ounces pecorino, shaved using a vegetable peeler

 DIRECTIONS

1. In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.

2. In a medium bowl, combine the apples, fennel, radishes, vinegar, lemon juice, lemon zest, mint and remaining 1 tablespoon of olive oil. Season with salt and toss, making sure each slice is evenly dressed.

3. To serve, divide ½ of the hazelnuts evenly on 2 plates. Spread the apples, radishes, fennel and mint among each plate and top with the pecorino and remaining hazelnuts.