My F&W
quick save (...)

Fennel and Apple Salad with Blue Cheese and Pecans

  • FAST
  1. 1 1/2 tablespoons fresh lemon juice
  2. 1 1/2 teaspoons white wine vinegar
  3. 1 teaspoon Dijon mustard
  4. 1/4 cup extra-virgin olive oil
  5. Kosher salt and freshly ground pepper
  6. 1 large fennel bulb—halved lengthwise, cored and sliced crosswise paper thin
  7. 1 tablespoon finely chopped fennel fronds
  8. 1 Granny Smith apple, peeled and cut into matchsticks
  9. 1 cup crumbled blue cheese (about 4 ounces)
  10. 3/4 cup pecan halves, toasted
  1. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.