Serves 4
¼ cup (60 ml) very finely chopped toasted hazelnuts
1 tsp (5 ml) dried fennel seeds, crushed or finely chopped
3 tbsp (45 ml) bourbon whiskey
1½ tbsp (22 ml) apple cider vinegar
1 tbsp (15 ml) red wine vinegar
1½ tbsp (22 ml) maple syrup
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
¼ cup (60 ml) light olive oil
sea salt and black pepper, to taste
2 small fennel bulbs, tough outer layer and stems removed, very thinly sliced
2 small ambrosia apples, very thinly sliced
¼ cup (60 ml) very thinly sliced red onion
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
2 cups (500 ml) hearty mixed fall greens, such as kale, chard and chicory, torn into small pieces
ƒ cup (75 ml) whole or halved toasted hazelnuts


  1. In a medium jar with a tight-fitting lid, combine finely chopped hazelnuts, fennel seeds, bourbon, vinegars, maple syrup, lemon juice and Dijon. Seal and shake well to mix. Add olive oil and salt and pepper to taste. Seal and shake until well combined. Taste, adjust seasoning if necessary and set aside.
  2. In a medium salad bowl, combine fennel, apple, red onion, parsley and greens. Drizzle with enough vinaigrette to coat and toss to combine. Season to taste with salt and pepper. Top with hazelnuts and serve with remaining vinaigrette on the side.
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