2 small bulbs fennel (200 g each), trimmed
1 cup toasted walnuts (110 g), chopped
2 red witlof, quartered, core removed
2 Pink Lady apples (150 g each), quartered, core removed, thinly sliced
2 x 227 g tubs fresh cooked crabmeat, drained
1 bunch fresh chives, cut into 3 cm lengths
¼ cup extra virgin olive oil
2 tbsp white wine vinegar
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp caster sugar
- To make dressing, combine all ingredients in a small jug. Whisk until smooth.
- Using a mandolin, V-slice or slicing blade in a food processor, finely slice fennel. Place in a large bowl. Add half the walnuts and remaining ingredients. Drizzle with dressing. Toss to combine.
- To serve, arrange salad on a large platter. Scatter with remaining walnuts.