I found this recipe on the Bon Appetit website. I tweaked it a bit by adding some avocado honey and mint, omitting the oil for lower calorie. fat-free version. The mint is perfect with the Honey Crisp apples.
Apple and Kohlrabi Salad with Caraway and Mint Vinaigrette
(Click HERE for a printer friendly version of the recipe)
3 small to medium size Kohlrabi, peeled and thinly sliced
1 large Honey Crisp Apple (you can also use a Fuji or other sweet apples)
1 teaspoon Caraway Seed, lightly toasted and chopped
1 Tablespoon Grainy Dijon Mustard
2 Tablespoons Apple Cider Vinegar
2 Tablespoons fresh Mint, roughly chopped (I used my Orange Bergamot Mint)
1 teaspoon Avocado Honey (any of your favorite honey will do here)
1. In a small skillet over medium heat, lightly toast the caraway seeds, then roughly chop and set aside to cool. You may want to use a small plastic bag and a mallet to do this because these seeds with 'pop' all over your counter when you try to chop them on a cutting board. Roughly chop the Mint.
2. In a large bowl whisk together the apple cider vinegar, grainy Dijon mustard, honey and toasted caraway seeds. Set aside.
|A local Temecula Valley Avocado Blossom Honey|
|Thinly sliced Kohlrabi|
|Peeled Kohlrabi and Orange Bergamot Mint|
|Honey Crisp Apple|
5. Toss together the apples and kohlrabi in the vinaigrette bowl. Toss in the Mint and gently mix together. You can serve immediately or let the flavors meld a bit longer, covered and refrigerated for a couple of hours.
I didn't see the need to add the frisee greens, although it would look pretty. I served it as a side dish to my Mushroom Barley Risotto. This is a super crispy salad I think you will love it and add it to your collection for a refreshing winter salad.