SugarBee® Apple & Fennel Salad with a Dijon Vinaigrette



  • 2 SugarBee® apples
  • 2 medium fennel bulbs & fronds
  • 1 head of Frisée
  • Pomegranate seeds
  • Crumbled goat cheese
  • Pancetta


  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tsp. Dijon mustard
  • 1 tbsp. minced garlic
  • Fresh cracked pepper
  • Kosher salt to taste



  1. First things first, add diced pancetta to a pan and heat until nice and crispy. Set aside on a paper towel lined plate to cool. Next up thin slice your fennel bulb and fronds. You can also use a mandolin for this project, but it is not necessary, as chef knife works just as well. Fresh fennel has a very mild licorice flavor that pairs perfectly with the natural sweetness of the SugarBee® apples. Set aside.
  2. Next, quarter, core, and thin slice the SugarBee® apples. Set aside. Add the sliced fennel bulb, fronds, and apples to a large serving bowl. Stir to combine.
  3. Make the vinaigrette by adding the olive oil, apple cider vinegar, Dijon mustard, garlic, pepper, and salt to a two-cup container. I use a small rechargeable whisk to blend and emulsify. Time to build the salad!

  4. First lay down a bed of Frisée, then top with the SugarBee® apple and fennel mixture.  Sprinkle pomegranate seeds, goat cheese and crispy pancetta to the top, then drizzle with the vinaigrette and enjoy!

Recipe created by: Valerie Musser of @valeriesofcoursecatering

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