Fennel and Apple Salad With Blue Cheese and Pecans

Total Time
30mins
Prep 30 mins
Cook 0 mins

From Food and Wine, June 2003.

Ingredients Nutrition

Directions

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

5 5

This is a fantastic recipe. Until the very end I realized we were out of blue cheese (didn't hide it well enough from my husband) so I used Feta and omitted the salt. I added roasted slivered Almonds as I was out of Pecans as well. My family raved over it. Now I will have to try it with Blue cheese.Thanks for posting this. It definitely will be repeated.<br/>Jopie

5 5

Amazing flavor profile! I followed the recipe to a "T" but subbed walnuts for pecans. This is delightful. Thank you for posting. It's a keeper!

5 5

Fantastic salad - wish I could give it more than 5 stars! I used a Fuji apple, and had to substitute white balsamic for the white wine vinegar. Also, no pecans because I can't eat nuts, but DH had some brown sugar/sesame peanuts on hand that looked really nice in the picture! What I really loved about this salad is that all the ingredients were like shining stars - no single flavor overwhelmed another. This is going straight into the Favorites folder, so I can remember to make it over and over again. Thank you for posting this wonderful recipe! Made for My 3 Chefs 2013.

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