Prep 30 mins
Cook 0 mins
From Food and Wine, June 2003.
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1⁄4 cup extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 1 large fennel bulb, halved lengthwise, cored and sliced crosswise paper thin
- 1 tablespoon finely chopped fennel leaves
- 1 granny smith apple, peeled and cut into matchsticks
- 1 cup blue cheese, crumbled (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 fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.
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
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!
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.