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Apple, Ham and Pecan Salad
Sweet apples, salty ham, and crunchy pecans come together in this crisp, refreshing salad. A tangy cider vinegar and poppy seed dressing coats every bite, adding a bright finish. The bitter notes of chicory and the subtle anise flavor of fennel perfectly balance the rich meat and sweet honey. Serve it as a light lunch or a bright side dish at your next weekend brunch.
Ingredients
- 450g (1lb) fennel, halved
- 2 large Braeburn or Cox’s Orange Pippin apples, about 450g (1lb), quartered, cored and sliced
- 75g (3oz) shelled pecan nuts
- 300g (11oz) cooked ham, cut into wide strips
- 1 head chicory, divided into leaves
- 1 tsp clear honey
- 2 tsp German or Dijon mustard
- 3 tbsp cider vinegar
- 9 tbsp vegetable oil
- 2 tsp poppy seeds
- salt and ground black pepper
Instructions
- 1Cut the core out of the fennel and slice the bulb thinly lengthwise. Combine the sliced fennel, quartered apples, pecans, ham strips, and chicory leaves in a large serving bowl.
- 2Whisk the honey, mustard, cider vinegar, vegetable oil, poppy seeds, salt, and black pepper together, then pour over the salad. Toss everything well to coat and taste to adjust the salt and pepper as needed. Top with fresh parsley sprigs and serve right away.