Recipe Of The Week

Apple & Arugula Spring Salad

with fresh fennel, bacon, green onions, & poached egg

Serves: 4


  • Granny Smith apples, sliced thin

  • 1 bulb fresh fennel, sliced thin

  • 2 cups fresh arugula

  • 6 stems green onion, chopped

  • 4 pieces of bacon, cooked crispy and chopped or crumbled

  • 4 eggs, poached

  • salt & pepper to taste


  • 2 TBSP olive oil

  • 2 TBSP apple cider vinegar

  • 2 tsp lemon juice


  • Mix all the salad ingredients except the poached egg in a medium-large bowl

  • Pour in dressing ingredients and toss well

  • Add salt & pepper to taste

  • Place individual portions into salad bowls

  • Top each individual serving with a poached egg & serve

This is one of my FAVORITE spring salads.  The flavors and textures compliment each other perfectly, which is why the dressing is light - the ingredients are doing all the work. Fresh and savory, this is a perfect dinner salad to compliment almost any kind of entree.  In-joy!

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Copyright Jesse Brune. All rights reserved.