A sweet honey mustard dressing drizzled over spicy kohlrabi stems and the unique anise-like flavor of fennel paired with apple slices, walnuts and blue cheese. This salad is so good it’ll even have all the non-salad eaters out there excited to give it a try.

Recipe by: Dishing up the Dirt


  • 1/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 1 1/2 ¬†teaspoons Dijon mustard
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 tablespoons extra virgin olive oil
  • 2 medium-small kohlrabies (about 1 1/4 pounds), stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
  • 1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin¬†works well here) reserve a few fronds for serving
  • 1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
  • 1/4 cup walnuts, roughly chopped and toasted
  • 1/4 cup good quality blue cheese, crumbled
  • 1/4 cup minced parsley

For full recipe click here.


*The featured image is a stock photo by Paleokeittio meant to represent this dish.