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1
Make Candied Walnuts- In a medium sized skillet over medium head toast walnuts in olive oil lightly- about 4 minutes- stirring continuously.
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2
Still stirring continuously add sugar- cook until sugar becomes liquid about 3 minutes depending on your heat.
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3
Turning up your heat slightly lean back and add cayenne pepper- Continue to stir about 1 minute
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4
pour nut mixture on a sheet of parchment paper or other nonstick surface, spreading as you go. Allow to cool.
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5
Break up nuts, store in a pint sized canning Jar
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6
Make Fennel Apple salad- Add lemon juice to large bowl cold water.
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7
Wash Fennel bulb- discard outer leaves if blemished. Cut lengthwise, then slice into large matchstick sized pieces. Place in lemon water to prevent browning.
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8
Wash Apple. Cut into large matchstick sized pieces. place in lemon water with the fennel.
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9
Prepare lettuce- wash, spin and tear into bite sized pieces. arrange on platter.
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10
Drain Fennel and Apple slices in colander- shake to remove any excess water. Arrange atop lettuce.
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11
Combine olive oil and vinegar in a pint sized canning jar with a lid. Shake vigorously to emulsify.
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12
Serve salad to individual plates, Dress with vinegarette and add candied walnuts to taste.
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13
Store any leftover candied walnuts in cupboard. They will keep month.
