1 large fennel bulb—halved lengthwise, cored and sliced crosswise paper
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.