Greens With Apricots and Fennel

greens-apricots-fennel
Photo by Gentl & Hyers
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 189 calories
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 8 mg
    • Sodium 225 mg
    • Protein 5 g
    • Carbohydrate 18 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 129 mg

Ingredients

  1. Check 1/2cup sliced almonds
  2. Check 1/4cup extra-virgin olive oil
  3. Check 1/4cup fresh lemon juice
  4. Check 1tablespoon honey
  5. Check kosher salt and black pepper
  6. Check 12cups torn mixed lettuces (such as red leaf, green leaf, and frisée)
  7. Check 2 small bulbs fennel—halved, cored, and thinly sliced
  8. Check 4 scallions, thinly sliced
  9. Check 1/2cup dried apricots, quartered
  10. Check 2ounces shaved manchego or pecorino (about 3⁄4 cup)

Directions

  1. Heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing once, until golden brown, 4 to 6 minutes.
  2. In a small bowl, whisk together the oil, lemon juice, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. In a large bowl, combine the lettuces, fennel, scallions, apricots, cheese, and almonds. Toss with the dressing just before serving.