A rich yet tangy Italian salad that boasts apples, celery, and fennel topped with almonds, Parmesan and a dressing of Roasted Almond oil and Red Apple balsamic. 

3 tbsp Red Apple dark balsamic
2 tsp Roasted Almond oil
1/2 cup thick Greek yogurt (or sour cream)
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper (more to taste)
1 fennel bulb, trimmed, thinly sliced (you can use a mandoline)
2 crisp red apples, cored, quartered & thinly sliced vertically
celery stalks, cut in half lengthwise, thinly sliced
1/4 cup fresh herbs, trimmed, no stems (dill, parsley, or oregano)
2 tbsp coarsely chopped almonds for garnish 
1/4 cup shaved Parmesan 


    For dressing, in a small bowl whisk yogurt and balsamic, salt and pepper. In a medium bowl add apples, celery, fennel, fresh herbs and Roasted Almond oil. Add dressing and gently toss. Serve with sliced almonds and shaved Parmesan and extra drizzle of Roasted Almond oil and Red Apple dark balsamic to taste.

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