1wholefennelcore removed, sliced paper thin, fronds reserved
8ozmixed greenssuch as arugula or baby kale
1/4cupolive oilextra virgin
1/3cupwhite balsamic vinegar
1green applegrated or finely chopped
1tspsea saltplus more for serving
1smallshallot (or half a large shallot)minced (about 3 tablespoons)
Combine the cabbage and fennel in a large bowl. Keep the greens separate until you are ready to serve to avoid wilting.
Add the dressing ingredients directly to the cabbage and fennel. Toss and squeeze to distribute the flavor of the dressing. At the last minute, add the greens and taste. Add more vinegar if you like or salt.
Golden raisins are often sold with baking goods and are my preferred choice because of their tart flavor. However, regular raisins work well too. You could also use dehydrated apple or apricots (chopped) in place of the raisins.