Fennel, Spinach, Roquefort and Walnut Salad

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READY IN: 40mins
Recipe by Chef Regina V. Smith

From Gourmet Magazine's November 1990 issue.

Ingredients Nutrition

  • 1 fennel bulb, about 3/4 pound, trimmed and quartered lengthwise and sliced thin lengthwise
  • 14 lb fresh Baby Spinach, trimmed, washed and spun dry
  • 12 cup walnuts, coarsely chopped, and lightly toasted
  • 13 cup Roquefort cheese, crumbled (you can substitue any other fine quality blue cheese)
  • 1 12 tablespoons sherry wine vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons walnut oil


  1. In a salad bowl, toss together the fennel, spinach, walnuts and the Roquefort.
  2. In a small bowl whisk together the vinegar, with salt and freshly ground pepper to taste. Add the oils in a slow strem while continuing to whisk, whisking the dressing until it is emulsified.
  3. Drizzle the dressing over the salad and toss it well.

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