Fennel and Apricot Salad
Try to make this a day ahead as the flavors improve overnight. From the “Simply Organic” cookbook.
3 Tablespoons extra-virgin olive oil
Juice of 1 lemon
2 Tablespoons chopped fresh thyme
2 Tablespoons honey
¼ teaspoon salt
1/4 teaspoon black pepper
1 large fennel bulb, shaved very thin
1 small red onion, shaved very thin
In a medium bowl, whisk together the oil, lemon juice, honey, salt, and pepper. Add the fennel and onion, and marinate at room temperature for at least 1 hour. Just before serving, pit and thinly slice the apricots, and add them to the fennel and onions.
Adjust the seasoning, and serve.
*Variation: use celery instead of fennel, or try a combination of both.