Crazy Sexy Cancer's Kris Carr and chef Chad Sarno share their recipe for Shaved Fennel and Apples with Wine-Pickled Onions, Toasted Pecans and Mandarin Vinaigrette from the book Crazy Sexy Kitchen.

Serves 4

Ingredients for Wine-Pickled Onions

• 2 red onions, peeled and sliced paper-thin on mandoline
• 1/3 cup red wine or Merlot vinegar
• 3 Tbsp. apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
• 2 Tbsp. olive oil
• 1/4 tsp. coarse sea salt

Directions
Prepare the onions in advance. Toss all the ingredients and gently massage. Allow to pickle for a few hours to overnight. Store in a jar and chill.

Ingredients for Mandarin Vinaigrette

• 1/2 cup muscatel vinegar or white wine vinegar
• 2 Tbsp. apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
• 1/4 cup mandarin orange segments, diced
• 2 Tbsp. finely chopped chives
• 2 Tbsp. finely chopped mint
• 2 Tbsp. orange zest
• Ground black pepper, to taste

Directions
Whisk all the ingredients together. Makes about 1 cup.

Ingredients for Salad

• 2 cups baby arugula
• 2 apples or pears, sliced paper-thin, preferably using a mandoline
• Drizzle of Mandarin Vinaigrette (see recipe, above)
• 1/4 cup toasted pecans, coarsely chopped
• 1/4 cup Wine-Pickled Onions (see recipe, above)

Directions
1. To prepare the salad, gently toss the shaved fennel, arugula and apples or pears (reserve a few slices for garnish) in a bowl with the vinaigrette.

2. To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.