• Shaved Fennel and Cranberry Salad •

The perfect transition to cooler weather, this salad helps to soothe the body from excess heat buildup during the summer, preparing us to digest the heartier foods of winter.

Serves 4

  • 1 tablespoon sherry vinegar

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon agave nectar or honey

  • 2 cups shaved fresh fennel (use a mandoline)

  • 2 cups (2 ounces) baby arugula leaves

  • 1/4 dried cranberries

  • 1/4 cup thinly sliced scallion greens, preferably sliced on an angle

  • Fine sea salt and freshly ground black pepper


Directions

  1. Pour the vinegar into a medium bowl. Whisk in the oil in a slow, steady stream until the mixture blends and thickens. Whisk in the agave.

  2. Add the fennel, arugula, cranberries, and scallions and toss to coat. Season with salt and pepper until the salad tastes good to you. Serve immediately.

Options

  1. Garnish with toasted walnuts or slivered almonds for more protein.

  2. You can use dried cherries or raisins instead of cranberries if you prefer.

  3. For a less sweet version, omit the sweetener.