Shaved Apple and Fennel Salad with Currants, Mint and Marcona Almonds

Course Appetizers

Ingredients in this Recipe

1 fennel bulb, top and end trimmed
1 honey crisp apple
1 slice of juicy Meyer lemon (or 2 slices of a conventional lemon)
1 tablespoon olive oil
1 teaspoon sherry vinegar
1/2 teaspoon Ras el Hanout
1/3 cup packed mint leaves, washed and dried
1/4 cup marcona almonds, each split in half with a knife
1/4 teaspoon salt
2 slices crispy bacon, chopped or cut with shears (optional)
2 tablespoons dried currants

Recipe Preparation

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