This recipe is a very fresh and zesty salad.  I’ve adapted the original recipe from 101 Cookbooks to include orange wedges, although I’m sure apple would also taste good.

Ingredients

• 1 medium zucchini, sliced into paper-thin coins
• 2 small fennel bulbs, trimmed and shaved as thin as possible*
• 2/3 c fresh dill, chopped
• 1/3 c lemon juice
• 1/3 c olive oil
• 1 t salt
• several handfuls rocket/arugula, chopped
• 2 t honey
• 1/2 c pine nuts, toasted
• 1/2 c feta cheese, crumbled
• 2 oranges, cut into segments/wedges

*If you think your fennel or zucchini slices are too thick, you can blanch them under hot water for 2-3 minutes (drain immediately to prevent over-cooking)

Instructions

1. Combine zucchini, fennel, dill, and toss with lemon juice, honey, olive oil, and salt.
2. Set aside and marinate for 20-30 minutes.
3. Scoop zucchini/fennel mixture into a new bowl, leaving behind liquids.
4. Add arugula and orange, then add 1/2 lemon juice mixture and toss.  Adjust amount of lemon sauce to taste.
5. Sprinkle with pine nuts and feta.