I bought a fennel bulb on a whim for the holidays not knowing quite what I would do with it. Of course I forgot about until yesterday when I was rummaging through the fridge trying to figure out what I wanted to make for breakfast.

I pulled it out and stared at it for about an hour, brainstorming with myself on how I can eat it besides just straight up.

That's when I turned to google and searched "fennel breakfast recipes." The first result was an apple fennel sausage recipe.

Hmmm apple and fennel.

Genius!

I whipped up a simple dressing and voilà! A tasty refreshing breakfast! Of course it doesn't have to be for breakfast. Actually it's not very breakfasty at all. I was just in the mood for something different. Here's what I did…

Ingredients

1 teaspoon olive oil (5g)
1 tablespoon lemon juice (I also bought a lemon not knowing what I'd do with it)
1 tablespoon bacon bits (7g) (go with the meatless kind for a vegetarian dish!)
1 teaspoon (5g) whole grain dijon mustard
pinch of kosher salt and ground black pepper
1 fennel bulb cut into strips
1 small apple cored and cut into slices

Instructions

In a large bowl whisk the olive oil, lemon juice, bacon bits, and mustard.

Add the cut up fennel and apple.

Toss to coat everything.

Pile on a plate and top with the leaves of the fennel for a pretty look.

Here's the nutritional info for the entire salad. It's BIG so you may want to share but I didn't. No one would have eaten it in my house anyway.

The points are based on the nutritional information which is why they seem high. Curious how you would count it.

📖 Recipe