1 bunch hearty greens, such as kale, chard, collard greens or beet greens
1 small beet
1 medium firm apple
1 clove garlic
½ cup nuts or seeds, such as pecans, almonds, or walnuts
1 medium lemon
¼ cup cider vinegar
1 Tablespoon Dijon mustard
¼ cup canola oil
. ¼ teaspoon salt
¼ teaspoon ground black pepper
Optional Ingredients
2 ounces cheese, such as blue, goat, or Cheddar cheese
Materials
Sharp knife
Cutting board
Fork
Peeler
Large saucepan with lid
Measuring spoons
Measuring cups
Large mixing bowl
Small bowl
Small skillet
Instructions
Cook grains following package directions. Transfer to a large bowl. Prepare rest of salad while you let grains cool completely.
Rinse fennel, greens, beet and apple.
Cut any long stalks and fronds of fennel. Quarter fennel and cut out core. Slice thinly.
Remove stems from greens. Stack leaves together, roll into a thick log, and slice thinly.
Peel and cut beet into ¼-inch cubes. Cut apple into ¼ cubes.
Peel and mince garlic.
If using, crumble cheese or cut into 1/4-inch cubes
In a small skillet over medium-low heat, add nuts or seeds. Cook until fragrant, 3-5 minutes. Transfer to a small bowl to cool.
Rinse and cut lemon in half. In a small bowl, squeeze juice. Discard any seeds.
Add vinegar, minced garlic and mustard to lemon juice. Whisk with a fork to combine. While whisking, slowly drizzle in oil. Season with salt and pepper.
When grains are cool, add fennel, greens, beet and apple. Drizzle with dressing and toss to combine. Sprinkle with the toasted nuts and cheese, if using.
