Recipes Fennel and Apple Salad with Blue Cheese and Pecans 5.0 (4,260) Add your rating & review More Terrific Salads By Dave Arnold Dave Arnold Watch Mixologist Dave Arnold Makes the Perfect Gin and Tonic Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 Ingredients 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 Directions 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. Rate it Print