Pineapple-Fennel Salad with Honey Spice Dressing combines thinly sliced fennel, fresh pineapple, radishes, scallions, and diced avocado on a bed of arugula or watercress. For the dressing, whisk together honey, Dijon mustard, minced ginger, cardamom, cinnamon, olive oil, and lemon juice until smooth. Toss the salad ingredients with the dressing, season with salt and freshly ground black pepper to taste, and serve immediately for a vibrant and satisfying dish.
Ingredients
For the Honey-Spice Dressing:
- •1 tablespoon honey
- •1 teaspoon Dijon mustard
- •1 teaspoon minced fresh ginger
- •¼ teaspoon cardamom
- •Pinch cinnamon
- •50 ml (scant ¼ cup) extra virgin olive oil
- •1 tablespoon fresh lemon juice
For the Pineapple-Fennel Salad:
- •Half a medium fennel bulb, quartered and thinly sliced (about 60 ml/¼ cup)
- •About 118 ml (½ cup) fresh pineapple cut into small dice
- •About 60 ml (¼ cup) thinly sliced radishes
- •2 scallions (green onions), thinly sliced on the diagonal
- •About 118 ml (½ cup) ripe avocado cut into small dice
- •473 ml (2 cups) arugula or watercress leaves
- •Sea salt and freshly ground black pepper
Preparation
- For the Honey-Spice Dressing: In a small bowl, whisk together the ingredients in the order given. First the honey and mustard, then ginger, cardamom, and cinnamon, the oil until thickened, and finally the lemon juice.
For the Pineapple-Fennel Salad: In a large bowl, toss together the fennel, pineapple, radishes and scallions. Add salad dressing and toss until coated. Gently add avocado and arugula or watercress. Season with a sprinkle of salt and a few grinds of the pepper mill. Arrange decoratively on cold plates, and serve.