Greens With Apricots and Fennel

Greens With Apricots and Fennel
Gentl & Hyers
Serves 8
preparation
15
minutes
cooking
15
minutes

Ingredients

1/2
cup
sliced almonds
1/4
cup
extra-virgin olive oil
1/4
cup
fresh lemon juice
1
tablespoon
honey
kosher salt and black pepper
12
cups
torn mixed lettuces (such as red leaf, green leaf, and frisée)
2
small bulbs fennel—halved, cored, and thinly sliced
4
scallions, thinly sliced
1/2
cup
dried apricots, quartered
2
ounces
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.
Kate Merker and Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 189
  • 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
What does this mean? See Nutrition 101.