1 head butter lettuce
1 tbsp. cilantro, chopped
2 medium cucumbers, peeled, seeded and diced
1 small fennel bulb, trimmed and finely slivered
2 tsp. fresh lemon juice
1 tbsp. fresh mint, chopped
3 tbsp. fresh orange juice
fresh ground black pepper
2 medium granny smith apples, cored, quartered and thinly sliced
1/8 tsp. paprika
2 tsp. walnut oil
1 tbsp. walnuts, chopped and pan toasted until golden
Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
In a small bowl, whisk the orange juice, walnut oil, mint, cilantro, and paprika until emulsified. Season with pepper and pour over the salad.
Line 6 plates with lettuce leaves. Serve the salad immediately in the center of the lettuce cup or marinate, covered, in the refrigerator for 1 to 2 hours. Garnish with toasted nuts.