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Grilled Apple + Fennel Salad from Food 52

Grilled Apple + Fennel Salad
Lightly adapted from Food 52
Makes 2-4 portions




1 bunch (3-4) baby fennel and stalks, with fronds set aside, and bulbs/stalks sliced width-wise ½ inch

baking apples (those that retain their structure when baked like Granny Smith, Honeycrisp, Pinklady, etc.), sliced into rounds, ¼ inch thick

1/3 cup hazelnuts, toasted, peeled and chopped

¼ cup mint leaves, chopped

1 tbsp chives, chopped

scallions, thinly sliced

1 small lemon, zest and juice

Pinch of sweet paprika

4 ounces fresh goat cheese, crumbled (crumbled mild blue cheese would also work)

Drizzle of honey (or vegan alternative)

2 tbsp olive oil, divided

Salt and pepper



Preheat the grill on a medium flame.

Place the fennel slices in a bowl and toss with 1 tbsp olive oil, juice from 1 small lemon, season with salt, freshly cracked black pepper, and a pinch of sweet paprika. Wrap tightly in aluminium foil and place on the grill. Grill for about 15 minutes, flipping once, halfway through. Remove from the grill and allow to cool. 

When fennel is on the grill, toss apple rounds in 1 tbsp olive oil and season with salt and freshly cracked black pepper. Place rounds directly on the grill to cook for about 1 minute per side, being careful not to burn them. Remove from the grill and allow to cool. 

Meanwhile, prep mint leaves, chives, and fennel fronds. Slice scallions. Toast and chop hazelnuts, remove any excess peel you can. Crumble goat cheese.

To serve, layer the grilled apples, fennel, mint leaves, chives, fennel fronds, sliced scallions, toasted hazelnuts and crumbled goat cheese on several layers on a shallow serving platter.

Zest from 1/2 lemon on top and drizzle with lemon juice, olive oil and honey.