Fennel and Apple Salad With Blue Cheese and Pecans
"From Food and Wine, June 2003."
photo by Jostlori
- Ready In:
- 30mins
- Ingredients:
- 11
- 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
- In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
- Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.
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Reviews
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This is a fantastic recipe. Until the very end I realized we were out of blue cheese (didn't hide it well enough from my husband) so I used Feta and omitted the salt. I added roasted slivered Almonds as I was out of Pecans as well. My family raved over it. Now I will have to try it with Blue cheese.Thanks for posting this. It definitely will be repeated.<br/>Jopie -
Amazing flavor profile! I followed the recipe to a "T" but subbed walnuts for pecans. This is delightful. Thank you for posting. It's a keeper! -
Fantastic salad - wish I could give it more than 5 stars! I used a Fuji apple, and had to substitute white balsamic for the white wine vinegar. Also, no pecans because I can't eat nuts, but DH had some brown sugar/sesame peanuts on hand that looked really nice in the picture! What I really loved about this salad is that all the ingredients were like shining stars - no single flavor overwhelmed another. This is going straight into the Favorites folder, so I can remember to make it over and over again. Thank you for posting this wonderful recipe! Made for My 3 Chefs 2013.
Tweaks
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Amazing flavor profile! I followed the recipe to a "T" but subbed walnuts for pecans. This is delightful. Thank you for posting. It's a keeper!
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Fantastic salad - wish I could give it more than 5 stars! I used a Fuji apple, and had to substitute white balsamic for the white wine vinegar. Also, no pecans because I can't eat nuts, but DH had some brown sugar/sesame peanuts on hand that looked really nice in the picture! What I really loved about this salad is that all the ingredients were like shining stars - no single flavor overwhelmed another. This is going straight into the Favorites folder, so I can remember to make it over and over again. Thank you for posting this wonderful recipe! Made for My 3 Chefs 2013.
RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>
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