Spinach Salad with Fennel, Apple and Citrus Vinaigrette

By CHEF JAMIE LIPHARDT for the Flathead Beacon

Fennel, apple and citrus, what a lovely pairing! And it’s a great salad to accompany the most simple or the most elegant meal. I also like to substitute arugula for spinach or fresh oranges for the apples. Perhaps switch the parmesan for goat cheese and instead use pomegranate seeds. Once again, endless possibilities! I served my salad with fennel and pomegranate glazed pork tenderloin. This makes four sides or two entrée sized salads.

Citrus Vinaigrette

1 C. good quality olive oil

Zest of 1 orange

Juice of 1 orange

1/2 C. white wine vinegar

1 Tbs. Dijon mustard

Salt and pepper to taste

Combine all ingredients in a large Mason jar or blender. Pulse the ingredients until blended well and season to taste. There will be extra to keep in the fridge. Pick several fennel fronds and set aside to be tossed with the salad. The fennel and apple can be sliced thinly by hand or I recommend using a mandolin if you have one.


4 C. baby spinach or arugula

1/2 Granny Smith apple, thinly sliced

1 C. fennel bulb, thinly sliced

1/3 C. citrus dressing

1/2 C. shaved parmesan cheese

Salt and pepper

Toss all ingredients, including fennel fronds, gently in a medium bowl. Season lightly with salt and freshly ground pepper. Enjoy!

Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.