Apple with Roasted Fennel and Arugula Salad

What You Need:

·      2 medium apples

·      2 bulbs of fennel

·      3 cups of baby arugula

·      1 cup cooked farro

·      2 tablespoon olive oil

·      ½ cup parmesan

·      Salt and pepper to taste

Dressing:

·      1 lemon, juice only

·      Garlic powder, 1 tsp only

·      ½ cup olive oil

·      Salt and pepper to taste

Directions:

Cutting and roasting the fennel

1.  Remove the fennel’s stem from the bulb using a sharp knife.

2.  Cut the fennel bulb down the center to get two even pieces.

3.  Cut each half into 6 even wedges. You should get 12 pieces from one bulb.

4.  Set oven at 400F.

5.  In a large baking sheet, place the wedged fennels. Toss in olive oil, pepper and salt until all are well coat. Then spread them out in a single layer. 

6.  Roast them for 25 minutes. 

7.  Fennel should look caramelized, soft and lightly brown.

To make the dressing:

1.  Combine all the dressing ingredients in a bowl.

2.   Whisk them together to combine. Set aside. 

To make the salad: 

1.  Slice the apple into bite-sized triangles.

2.  In a bowl, combined the roasted fennel, cooked farro, arugula, and salad dressing prepared ahead of time.

3.  Serve and enjoy.