Fennel & Apple Salad Croissant


Fennel & Apple Salad (Yield 32 oz.)

  • 16 Schulstad® Oat & Honey Croissants, sliced
  • 14 oz. Fennel, sliced thin
  • 10 oz. Honeycrisp apple, diced
  • 1/4 cup Shallot, minced
  • Lemon zest from 2 lemons
  • 4 tbsp. chopped chive
  • 1 cup parsley, de-stemmed
  • 4 oz. celery, sliced thin
  • Salt (to taste)
  • Black pepper (to taste)
  • 4 oz. Feta cheese crumbles
  • 1 cup Vinaigrette, see related recipe

Vinaigrette (Yield 1 qt.)

  • 1 cup apple cider vinegar
  • 2 tsp. dijon mustard
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • Salt (to taste)
  • Black pepper (to taste)
  • 3 cups extra virgin olive oil

Combine all ingredients except Schulstad® Oat & Honey Croissants in a mixing bowl and hold chilled until use.

To assemble one croissant, scoop 2 oz. of Fennel and Apple Salad over the bottom half of a sliced croissant and top with the crown.


Combine apple cider vinegar, Dijon mustard, honey, brown sugar, salt, black pepper, and whisk together in mixing bowl. Slowly pour in extra virgin olive oil while whisking. Continue to whisk until all ingredients are combined. Chill until use.

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