Jarlsberg Apple and Fennel Salad
Brighten up your table with this vibrant and refreshing Jarlsberg Apple and Fennel Salad, a perfect balance of crisp textures and tangy-sweet flavors. Featuring thinly sliced fennel, juicy Granny Smith or Honeycrisp apples, and creamy Jarlsberg cheese, this salad is elevated with a light yet zesty lemon-Dijon dressing that ties everything together. The hint of honey adds just the right amount of sweetness, while fresh parsley lends a herbaceous touch. Serve it on a bed of arugula for a delightful peppery bite, and enjoy this quick and easy dish as a light appetizer, an elegant side, or even a standalone lunch. Ready in just 20 minutes, it’s as visually appealing as it is delicious, making it ideal for entertaining or everyday dining. Perfect for fans of healthy, gourmet-inspired salads!
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Recipe Information
Ingredients
- 150 grams Jarlsberg cheese
- 2 medium Apple (Granny Smith or Honeycrisp)
- 1 medium Fennel bulb
- 3 tablespoons Lemon juice
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 cups Arugula (optional, for serving)
Instructions
Prepare the fennel bulb by trimming the stalks and removing any tough outer layers. Slice the fennel thinly using a sharp knife or mandoline and place it into a large mixing bowl.
Core the apples and slice them into thin matchsticks or julienne strips. If desired, leave the skin on for added color and texture. Add the sliced apples to the bowl with the fennel.
Cut the Jarlsberg cheese into thin matchsticks or small cubes, and add to the bowl with the fennel and apple.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until the dressing is emulsified.
Pour the dressing over the fennel, apple, and Jarlsberg mixture. Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
Add the chopped parsley and give the salad a final toss.
Optionally, serve the salad over a bed of arugula for added greens and a peppery contrast.
Divide the salad among plates or a serving platter and enjoy immediately. This salad is best served fresh to maintain the crunch of the fennel and apples.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2245 mg | 98% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 55.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1309 mg | 101% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1762 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
