Fennel, Blue Cheese & Apple Salad

Warm vinaigrette is a nice contrast to the crisp apples and tangy, creamy Gorgonzola. Add the Fennel & you’ve got a taste bud extravaganza!

1 package Baby Spring Mix Lettuce (about 4 or 5 loose cups)
1 fennel bulb
2 Green Apples
3 oz good quality Gorgonzola cheese
1 Lemon
1/2 Cup Lemon Vinaigrette (home made of course)
Salt & pepper

-Core the fennel bulb and slice thin. I like to use my mandolin to get even slices. Set aside
-Core the apple and slice thinly as well. As soon as you are done slicing squeeze the lemon over them and gently toss to keep them from turning brown.
-Crumble the Gorgonzola
-Warm the vinaigrette in a sauce pan on the stove (Just warm not HOT)
*Place the baby greens on plate (a nice mound about 1 & 1/2 cups)
*Put a 1/2 cup or so of the fennel on top of the greens.
*Sprinkle a few tablespoons of the gorgonzola around.
*Top with the Apples, fan them out so they look pretty and dab with a bit of the cheese for presentation.
*Be sure to plate separately so you can arrange the apples and get the right amount of everything on the plate/bowl.
*When it is time to serve, pour 1 to 2 Tablespoons of the warm vinaigrette over the salad. Just enough to give it a little taste not too much, let the real flavors do all the work. The warm dressing will start to melt the cheese and wilt the greens very slightly. Do not dress ahead of time, you will have a wilted mess.
*Sprinkle with a little salt & fresh ground pepper

3 Tablespoons fresh squeezed lemon juice (1 lemon’s worth)
1 Teaspoon White Wine Vinegar
1/4 Cup olive Oil
1 Tablespoon honey
whisk together
Enjoy -T


2 Comments (+add yours?)

  1. Jasmine Pahl
    Apr 24, 2012 @ 14:18:43

    Looks like you knocked it out of the park with this one Tasha! I absolutely love how thinly sliced the apples and fennel slices are. I wish you delivered!


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