Greens With Apricots and Fennel

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

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

Ingredients

  1. Check 1/2 cup sliced almonds
  2. Check 1/4 cup extra-virgin olive oil
  3. Check 1/4 cup fresh lemon juice
  4. Check 1 tablespoon honey
  5. Check kosher salt and black pepper
  6. Check 12 cups 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 1/2 cup dried apricots, quartered
  10. Check 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.