Fennel and Apple Salad With Blue Cheese and Pecans

From Food and Wine, June 2003.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Dressing

• 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

• Salad

• 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

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.