Inspiration from the Farmhouse Kitchen

1 batch Creamy Apple Cider Vinaigrette (recipe included)

Broccoli form this week’s share

1 or 2 Apples, cored and cut into bite sized chunks

Radishes, washed and sliced thin, use as many as you like

1 small Fennel bulb, thinly sliced, save the fronds

2-3 TB Raisins

Separate the broccoli into small florets.  Cut the hard part off the bottom of the stock and peel the rest of it, then cut into bite size pieces.  If you prefer your veg not completely raw, you can quickly blanch, do the stem chunks first, then add the florets, pop everything into ice water to stop the cooking, drain well.  If you like you can plump the raisins a bit by soaking them in hot water for a couple of minutes.  Trim the bottom off the small fennel bulb and shave on a box grater on the slicer, or best use a mandolin. You can do the same with the radishes.  

To assemble put the broccoli, raisins, and apple into a serving bow.  Spoon on a little Creamy Apple Cider Vinaigrette, and toss.  Taste, add more if you like, if you nailed it, then top with radish and fennel slices.