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About the Dish

  • Apple

    Apple

  • PeachDish Salt

    PeachDish Salt

  • Chia Seeds

    Chia Seeds

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Honey

    Honey

  • Radish

    Radish

  • Lettuce

    Lettuce

METHOD

1
Prepare your mise en place: Halve, quarter and thinly slice radish. Quarter each apple through the core, remove seeds and core, and thinly slice quarters. Place apples in a bowl, and cover with pickled fennel juice to prevent them from browning. Thinly slice fennel, and reserve the jar and lid. Tear lettuce into bite-size pieces. Thinly slice carrots.
2
Place a small sauté pan over medium heat, add 1 teaspoon olive oil. When oil is hot add sunflower seeds, PeachDish seasoning and 1/8 teaspoon PeachDish Salt. Toss until seeds are lightly toasted, about 2 minutes.
3
To fennel jar, add 1 tablespoon fennel pickling liquid (from apple bowl), chia seeds, 2 tablespoons olive oil, mustard, honey and 1/4 teaspoon PeachDish Salt. Cover snuggly with lid, and shake to combine.
4
In a large bowl combine radishes, fennel and lettuce. Add dressing and toss lightly to coat.
5
Divide salad between 2 large plates. Top with sliced apples and toasted sunflower seeds. Serve with dinner rolls, and enjoy!