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Apple, Fennel, and Tangerine Infused Salad

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Adjust Servings:
1 head Red Leaf Lettuce
1 bulb Fennel with fronds
1 Lemons zest and juice
4 Tangerine zest, segment and juice
1 Granny Smith Apple
3 tbsp Vegetable Oil or you can use some other type of neutral oil
1 tbsp Lemon Juice
1 tbsp Tangerine Juice
.5 tsp Dijon Mustard
.25 tsp Apple Cider Vinegar
2 doses Ethos Extracts Home-Baked Oil you can go up to 4 doses
Salt to taste
Freshly Ground Black Pepper to taste

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Apple, Fennel, and Tangerine Infused Salad

By Bob McGinn

A fancy salad that's both sweet and tangy

  • 20 min
  • Serves 4
  • Easy


  • Salad

  • Dressing



Zest thin pieces of tangerines for garnish then segment over a small mixing bowl to reserve juice.

Zest and juice lemon.

Pick and clean lettuce.

Slice fennel thin on mandolin slicer. Pick fronds for garnish.

Combine vegetable oil, lemon juice, tangerine juice, vinegar, and dijon.

Add Ethos extract in small mixing bowl to create infused salad dressing.

When ready to plate, quarter the apple, cut the seeds out and slice thin on a mandolin slicer.

Dress lettuce and fennel in a large mixing bowl. Season if desired.

Garnish with tangerine segments/zest, lemon zest and fennel fronds.

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