Fennel and Apple Salad with Blue Cheese and Pecans
Ingredients
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 large fennel bulb—halved lengthwise, cored and sliced crosswise paper thin
- 1 tablespoon finely chopped fennel fronds
- 1 Granny Smith apple, peeled and cut into matchsticks
- 1 cup crumbled blue cheese (about 4 ounces)
- 3/4 cup pecan halves, toasted
Instructions
Fennel and Apple Salad with Blue Cheese and Pecans serves 6 original recipe by Food & Wine.
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