Categories: Salad- Slaw

Ingredients

• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup apple cider vinegar
• Zest and juice of 2 large oranges
• 2 whole cloves
• 1 cinnamon stick OR 1 tsp. ground cinnamon
• 2 garlic cloves, crushed
• 4 medium fennel bulbs, cleaned and trimmed to bulbs only, frons chopped and reserved
• 1 large Granny Smith apple
• 1/3 cup chives, cut in 1/4-inch pieces
• Kosher salt and ground black pepper
• 4 cups baby arugula
• 1/2 cup salted, toasted sunflower seeds

Directions

1. For gastrique, whisk together brown sugar, maple syrup, vinegar, orange zest and juice, cloves, cinnamon and garlic. Bring to simmer over medium heat. Simmer uncovered until liquid is reduced by about half, about 3/4 cup, about 15 minutes. Strain; set aside for immediate use. Or cover and refrigerate.
2. Cut fennel bulbs in half lengthwise; shave very thinly with a mandoline, starting with tops down to the base. Peel halve and core apple, slice thinly crosswise. In a medium bowl, toss fennel, apple and chives with gastrique. Season with salt and pepper. Cover; let marinate 30 minutes to one day.
3. To serve, place about 1/4 cup fennel salad on plate. Top with a fat pinch of arugula. Sprinkle with sunflower seeds; top arugula with more fennel salad and seeds. Serve immediately.
4. Store any unused arugula separate from fennel salad. Fennel salad will keep in refrigerator for about 5 days.

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