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Vegan Winter Waldorf Salad

Recipe by Rachael Narins

Serves four as a starter or two as an entrée

Takes 20 minutes (depending on your knife skills)

It's vegan and gluten free. There are nuts though

Have all of your ingredients cold and serve on chilled plates, for that touch of glamour

For the salad

1 large fennel bulb, sliced. Some fronds reserved for garnish

6 stalks of celery, sliced

1 large apple, cored and cut into wedges

1 cup red grapes, halved

3/4 cup roasted walnut pieces

4 cups arugula

Dill fronds for garnish (optional)

For the dressing

1/4 cup best quality olive oil

2 teaspoons champagne vinegar

Salt and fresh cracked pepper to taste

Combine all of the ingredients in your most beautiful salad bowl. Drizzle with the olive oil and vinegar. Add salt and pepper, toss, taste and add more oil or salt as needed

Serve immediately

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