4 medium zucchini
3 heads fennel
24 asparagus spears, trimmed, blanched, refreshed
2 large handfuls assorted salad greens (watercress, Arugula, chicory, Romaine, etc)
4 apples
Handful alfalfa sprouts for garnish
Dressing: 7 fl oz apple juice (organic)
6 tablespoon Balsamic vinegar
Salt and pepper to taste
4 fl oz olive oil
Make dressing, place apple juice and vinegar in small pan and cook to reduce to about
one quarter of its volume. Season, leave to cool, mix in oil.
Using potato peeler, peel ribbons from zucchini, discarding soft seedy part at center.
Thinly slice fennel into rings. Cut asparagus spears at an angle into short lengths. Divide
half the greens between 4 plates and put the rest into a large bowl. Quarter apples and
remove core, then finely slice them, add to bowl with remaining ingredients, add two
thirds of the dressing. Toss well and divine between 4 plates. Drizzle over remaining
dressing.