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Maggie Beer

Chicken mustard apricot and fennel salad 3   approved

Shaved Fennel, Watercress and Dried Mustard Apricots with Smoked Chicken

Chicken mustard apricot and fennel salad 3   approved

Step 1: Mix fennel, 1 tablespoon of Extra Virgin Olive Oil, 1 tablespoon of Verjuice and 1 teaspoon salt together. This will stop the fennel from oxidizing and allow it to soften slightly.

Step 2: In a glass bowl mix together the vinaigrette ingredients.

Step 3: Combine the remaining ingredients in a large bowl.

Step 4: Just prior to serving add the dressing to coat and serve.

Tip: This would be delicious with leftover turkey at Christmas time or using a freshly poached chicken breast. Gluten free.

Ingredients

  1. 175g 1 bulb fennel trimmed and finely shaved
  2. 15ml 1 tbspn Verjuice
  3. 1 tspn salt flakes
  4. 50g Dried Mustard Apricots cut into thirds
  5. 100g 1 head white witlof
  6. 1/2 cup flat leaf parsley leaves plucked

Vinaigrette

  1. 30ml 2 tbspn Verjuice
  2. 1/4 tspn salt flakes

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