Salumi and Cheese with Fennel-Apple Salad

Name: Salumi and Cheese with Fennel-Apple Salad
Yield: Makes 4 Servings
Ingredients: Cheeses of your choice, 6 oz (185 g) total; Thinly sliced cured meats, such as salami, prosciutto, and speck, 6–8 oz (185–250 g); Baby arugula, 2 cups (2 oz/60 g); Large Jonathan or Pippin apple, 1; Large Jonathan or Pippin apple, 1; Large fennel bulb, 1; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Cured olives; Cherry tomatoes; Fresh mint, 2 tablespoons minced; Fennel seed, ¼ teaspoon; Fresh lemon juice, 1 tablespoon; Extra-virgin olive oil, 3 tablespoons; Gluten-free Dijon mustard, 1 tablespoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

This meal can be quickly assembled on a busy night and doubles as a picnic. Look for artisanal cured meats, or salumi, at specialty food stores and some markets. Serve with Soft Socca or gluten-free crackers.

Ingredients

Gluten-free Dijon mustard, 1 tablespoon
Fresh lemon juice, 1 tablespoon
Extra-virgin olive oil<

Gluten-free

Method

In a small bowl, mix together the mustard and lemon juice. Gradually whisk in the olive oil to make a dressing. Add the mint and fennel seed, and then season to taste with salt and pepper to make a dressing.
Trim the fennel bulb, and then cut it lengthwise into quarters. Cut out the core, and cut crosswise into thin slices. Place in a bowl. Cut the apple into q