Shaved Fennel and Apple Salad with Comté and Mimolette

Welcome to the final few days of summer! Are you in the camp that’s been aching for fall, or are you team endless summer? If you asked me last year, I’d have told you to hurry up and bring on fall, or even winter, ‘cuz summer was beyond brutal that year (and the year before it). But this year, I’m sittin’ neutral. Summer’s been good to us, well, except for those few weeks in the beginning, where I felt like everything was melting. As we begin to transition into a new season, I think it’s fair to say that we are all asking ourselves (please tell me this is a “we” and not just a “me” thing) if ice cream is as much a fall thing as it is summer. And are we scrambling to eat all the fresh veggies, as if they magically disappear the minute summer ends? Basically, I’m wondering if I should be doubling up on my ice cream and veggie intake now!

The jury’s still out on ice cream but I’m here to tell you that fresh and crisp veggies live on throughout fall. I’ve been making this salad on repeat, all summer long, but it’s a salad that could and maybe should be the mascot for fall, or even winter. Seasonality aside, this is definitely a top five fave kind of salad. It’s crunchy and sweet, thanks to the medley of shaved fruits and veggies, yet also has a very distinct nuttiness from generous shavings of mimolette and comté. And when you toss it all up in the lemony-Pernod vinaigrette… dreams guys, dreams.

I’m all about the simplicity and lightness of this salad—it’s the perfect side or starter for just about anything. And the vinaigrette adds so many subtle layers, thanks to the many notes of Pernod Classic. It’s amazing how much flavor a little Pernod can impart. It pulls out the salty notes from the celery and adds a ton of delicate herby flavors, while keeping the texture of the vinaigrette smooth, but above all else, simple. Who wants to pull out a mortar and pestle when Pernod can do all the work, #amiright?


Serves 2-4, depending on serving size


  • 3 Tbsp. extra virgin olive oil
  • 1 ½ Tbsp. fresh lemon juice
  • 1 Tbsp. Pernod Classic
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 large fennel bulbs
  • 2 celery ribs
  • 4-6 red radishes
  • ½ granny smith apple
  • 3 oz. hard, aged cheese (I used half aged Comté and half Mimolette)


  • Measuring cups/spoons
  • Small mason jar
  • Mandoline
  • Vegetable peeler


  1. In a small mason jar, combine olive oil, lemon juice, Pernod Classic and cover with lid. Shake then add salt and pepper to taste, and shake again. Set aside.
  2. Trim the tops/fronds off the fennel bulbs, reserving about 1 tablespoon of fronds, then core the bulbs. Thinly slice using a mandoline or a sharp knife. Thinly slice the celery ribs, radishes, and apple, crosswise. Add half of the cheese, using a vegetable peeler or paring knife to thinly slice then immediately toss with vinaigrette. Top with the remaining cheese, again using the vegetable peeler or paring knife to thinly slice, and freshly cracked pepper.
  3. Serve and enjoy!

Note: I served my salad with a Pernod Classic and Water. To make, add 1 part Pernod Classic to glass, fill with ice and top with 5 parts water.

This marks the end of my summer-long partnership with Pernod Classic. It’s been an absolute treat pairing Pernod Classic with some of my favorite recipes all summer long. A huge thank you to them for sponsoring this series. You can find other awesome recipes, cocktails, and tips by checking out the hashtag #PernodCooking on social media.