Recipe from Ashland Food Co-op
Prep time: 20 minutes | Serves 6
2 Tablespoons walnuts
1 Small to medium fennel bulb, finely slivered
1 Tart apple, thinly sliced
¼ Cup dried cranberries
1 Head butter lettuce, washed and torn
10 Spinach leaves, washed and torn
2 Tablespoons lemon juice
2 Tablespoons fresh orange juice
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh mint, chopped
1-2 Tablespoons cilantro, chopped
½ teaspoon sea salt
Freshly ground black pepper
Place the walnuts on a cookie sheet, and roast in an oven at 350 degrees for seven minutes. Set aside.
Combine all of the salad ingredients down to the lemon juice.
Combine all of the remaining ingredients, and whisk well.
Chop the walnuts and fold into the salad.