Fall Greens and Apple Salad


  • 2 sweet apples, such as Honey Crisp or Keepsake, thinly sliced, do not peel
  • 2 small fennel bulbs, thinly sliced, fronds trimmed - mandolin works well
  • 1/2 head escarole, washed, dried and hand shredded
  • 1/2 head endive, washed, dried and hand shredded
  • 2 carrots, shredded or julienned
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons raw, local honey
  • 2 Tablespoons apple cider vinegar 
  • Sea salt​ and pepper to taste



  • Combine all the veggies in a salad bowl. Combine honey, olive oil and apple cider vinegar and add to veggies. Salt and pepper to taste. Mix well and serve.

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