Fennel, Spinach, Roquefort and Walnut Salad
- 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
- In a salad bowl, toss together the fennel, spinach, walnuts and the Roquefort.
- 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.
- Drizzle the dressing over the salad and toss it well.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.