Arugula, Watercress, Fennel and Apple Salad with Manchego and Almonds Chef: Jackie Lee Food Mood: Light and Healthy Cuisine: New American/Regional Servings: 2-4 Ingredients Salad: 2 handfuls arugula leaves 2 handfuls watercress, trimmed from thick stems 1/2 fennel bulb, trimmed halved and sliced into thin pieces 1/2 Granny Smith Apple, sliced thinly with vegetable peeler, and squeezed with lemon juice to prevent browning Shavings of Manchego 1/4 cup slivered almonds Dressing: 1 Tbsp champagne vinegar 1 tsp balsamic vinegar 1 tsp Dijon mustard 3 Tbsp olive oil Salt and pepper Method Make salad 1. Wash and dry leaves 2. Toast nuts in 350 oven for about 10 minutes 3. Slice apples and sprinkle with lemon juice to prevent browning 4. Slice fennel 5. Mix all together, toss with dressing - shave cheese and crumble nuts on top Make dressing 1. Combine the vinegars and mustard and whisk till well combined. 2. Slowly whisk in olive oil till emulsified. Add salt and pepper to taste. Always mix acidic ingredients with herbs, spices or shallots before adding oil – the oil coats and hides the taste, whereas the acid coaxes the flavors out. Try adding a tsp of minced shallots to the above, or a tsp of chopped herbs such as tarragon or mint. Try with pears or grapes instead of apples – try different cheeses like – parmesan, aged asiago or percorino - experiment with different goat’s cheese as well. Experiment with different nuts and seeds – try pecans, walnuts, or hazelnuts – 350 oven for about 10 minutes for nuts – seeds in a dry skillet on top.