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Danielle Maupertuis

Executive Pastry Chef

Vegan desserts are easy to make, taste yummy and look fantastic

Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata



  • Dressing:
  • 1/3 cup olive oil
  • 1 large shallot, minced
  • 2 navel oranges, juiced
  • 1/2 navel orange, zested
  • 1 small lemon, juiced
  • 2 teaspoons Dijon mustard
  • Couple pinches salt
  • About 15 to 20 grinds black pepper
  • Salad:
  • 1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
  • 1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
  • 1/4-pound ricotta salata, shaved

Combine dressing ingredients in a sealable container and shake to emulsify.
Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

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