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  1. Watching Gilmore girls as we speak and dreamt up the idea of a spiralized fennel and apple salad…. did a quick search on Pinterest and here I am! Thanks for the great recipe – and the walnuts!! ????

    1. This comment totally made my weekend! I have since realized that there was also supposed to be goat cheese in in, but that will have to be another post. I hope you enjoy the recipe!

    1. Just go for it. It’s going to make a bit of a mess, but just chop of the fronds and keep the base to attach it to the spiralizer.

  2. Hello!
    What is the walnut quantity you used? (I’m getting ready to make this; the recipe, reprinted in Pine Straw magazine last summer, inspired me to buy the Oxo Spirilizer and look up the original, sine they left off the walnuts, as well.

    For those of us new to spirilizing, could you possibly note which blade you used for each ingredient, especially when it’s not obvious?

    I can tell you used the ribbon blade on the apples, but what about the onion and the fennel? (Though I suppose it’s not critical, since I’m pretty literal with recipes, especially the first time I make them, that info would be helpful.)

    I like the idea of the goat cheese that you mentioned; I’ve got both some nice feta and some ricotta salata in the fridge, and I bet either of those could be nice, too.

    For your reader who asked about a recipe for French Vinaigrette, here’s the one I used, should others also prefer to make their own:

    Basic French Vinaigrette

    YIELD: Makes about 1/2 cup ACTIVE TIME: 5 minutes TOTAL TIME: 15 minutes

    2 tablespoons finely chopped shallots
    2 tablespoons red- or white-wine vinegar
    1/4 teaspoon fine sea salt, or to taste
    2 teaspoons Dijon mustard
    4 to 6 tablespoons extra-virgin olive oil
    Freshly ground black pepper to taste

    In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.

    Season with fine sea salt and freshly ground black pepper.

    DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

  3. Tried this tonight, REALLY GOOD! Here are a couple of mods that I did. 1) grilled the fennel before slicing thin (another depth of flavor). 2) added honey to the dressing (about 2 TBSP). It just needed something sweet 3) added pecans (didn’t have walnuts) and it turned out PERFECT!!

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