Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Fennel & Apple Salad with Candied Almonds, Aged White Cheddar SHARE VIA: Facebook Twitter PinterestServe with some warm crusty bread —grilled cornbread is my choice in the restaurant.For 4 servings, you will need:1 large head romaine lettuce; washed, dried and torn 1 small fennel bulb, 2 apples of your taste; shave fennel and apple with mandolin or slice thin 1/2 cup – 1 cup shaved or crumbled aged white cheddar 1 cup candied almonds 1 cup honey-creme fraiche dressing Candied Almonds1 cup almonds (use whole almonds) 3 tbsp butter 1tbsp ground coriander seed 1/2 cup brown sugar 1 tsp fresh grated nutmeg 1/2 tsp salt Toast the almonds on a baking pan for about 8 min. In a saucepan, melt butter until foamy, add the brown sugar, turn heat down to medium and add a tsp. of cold water. Stir constantly for 3 minutes until sugar is completely dissolved; turn heat off and add coriander, nutmeg and salt. Put warm almonds and hot sugar mix in a bowl; toss together quickly and lay back on baking pan to cool and set.Creme Fraiche Dressing (allow 24hrs for creme to set!)1 cup whipping cream 1/3 cup buttermilkPut together in a bowl, cover tightly with saran wrap and let sit for 24hrs in a warm place in the kitchen. Creme fraiche can be purchased at most grocery stores now; home made is always the best if time allows. After the creme has set Add:4 tbsp honey fresh squeezed juice of 1 lemonWhisk together gently.Assembly In a large bowl, toss the romaine, apple and fennel together with 1/2 the creme dressing (add more to taste). Add most of the candy almonds and aged cheddar (reserve a few for garnishing). Chilled plates are best! Use your hands to pile the salad high on each plate, garnish with your reserved nuts and cheese. Serve with warm bread!Store your leftover creme fraiche dressing in the fridge and eat with fresh fruit later. This salad is so delicious and versatile. Any roasted nut or sharp cheese would do well; it’s the creme dressing with crisp romaine that make it such a divine palette to start from. The above recipe is how it is prepared on the Rebar menu.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.