Yield: 6 servings
Prep Time: 30min.+
2 medium parsnips (peeled & julienned)
1 Granny Smith apple (julienne sliced w/ peel left on!)
1/2 of a bulb of fennel (cleaned and sliced)
1/2 of a large shallot (or 1 whole small one) sliced
1 beet (peeled & julienned)
1/2 cup of dried cherries
zest and juice of 1 blood orange
3 T. of Champagne vinegar
1/2 t. of fresh minced ginger
About 3/4- 1 cup of Grapeseed or Olive oil
salt & pepper
fresh chopped fronds from the fennel
1) In a medium bowl, place the julienned/ sliced parsnips, apple, fennel, shallot, and cherries. So that the beets don't bleed and turn all of the other veggies red, place them in a separate bowl or container, until right before serving.
2) To make the vinaigrette, simply place all of the ingredients in a shaker cup, and shake vigorously until emulsified. You could also add the zest, juice, vinegar, ginger, and seasonings to a blender or food processor, and place on low/medium- while streaming in the oil until emulsified.
3) Right before serving, add the beets to the other veggies. Simply pour enough of the vinaigrette to coat all of the veggies, mix, and serve! Be sure to refrigerate any leftover slaw or vinaigrette to enjoy the next day!