Fennel, Spinach, Roquefort and Walnut Salad

Submitted by Chef Regina V. Smith

"From Gourmet Magazine's November 1990 issue."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

ingredients

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

directions

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.