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Food & Wine Recipe

Fennel and Apple Salad with Blue Cheese and Pecans

Contributed by Dave Arnold

TOTAL TIME: 30 MIN
SERVINGS: 6

•FAST
•VEGETARIAN

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1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large fennel bulb—halved lengthwise, cored and sliced crosswise paper thin
1 tablespoon finely chopped fennel fronds
1 Granny Smith apple, peeled and cut into matchsticks
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup pecan halves, toasted

In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper. Add the fennel, fennel fronds and apple and season with salt and pepper and toss. Garnish with the blue cheese and pecans and serve right away.

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