Fresh Apple Salad

Fresh Apple Salad

Balance out all the heavy foods of the season with this fresh apple salad.  The candied orange zest is worth the effort.

2 large oranges

1 cup sugar

2 fennel bulbs, trimmed, cored, sliced thinly

2 apples, diced

1/2 cup slivered almonds, toasted

6 cups mixed greens

1/4 cup fresh basil, chopped

Dressing:

1 teaspoon soy sauce

2 tablespoons fresh orange juice

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 teaspoon hot sauce

1/4 cup olive oil

Salt and pepper to taste

Zest the oranges into ¼ inch wide, long strips. In a heavy saucepan, combine the sugar and 2 cups of water and bring to a boil, then reduce to a simmer.  Add the orange strips to the syrup and simmer for 30 minutes or until translucent. Let the strips cool and remove the to a wire rack with a paper towel placed underneath.  Sprinkle with additional sugar. (The strips can be made ahead and store in a zip lock bag at room temperature.)  Segment the remaining oranges. In a small bowl, whisk together the soy sauce, rice vinegar, orange juice, sesame oil and hot sauce.  Slowly whisk in the olive oil and season with salt and pepper to taste. In a large bowl, toss the mixed greens and basil with enough dressing to coat.  In a separate bowl, toss the fennel, apples, orange slices and almonds with enough dressing to coat.  Divide the salad greens among six salad plates and top each with the fennel mixture.  Garnish with the candied orange zest.  Serves 6