Fennel, Apple & Blue Cheese Salad
Can’t get one of the ingredients? Substitute white wine vinegar for sherry vinegar; use any blue cheese; and use CSA lettuce instead of Boston lettuce.
1 tablespoon sherry vinegar
Pinch of coarse salt
Pinch of freshly ground pepper
Pinch of sugar
3 tablespoons olive oil
3 ounces Maytag blue cheese, crumbled
1/3 cup walnuts, toasted
1 medium fennel bulb, trimmed and very thinly sliced crosswise
1 medium Granny Smith apple, cored and very thinly sliced
1 head Boston lettuce, torn into pieces
Whisk together vinegar, salt, pepper and sugar in a large bowl. While whisking, pour in oil in a slow, steady stream. Add cheese, nuts, fennel and apple to the vinaigrette; gently toss. Add lettuce; gently toss and serve.
Serves 4.
From “Martha Stewart Living,” Feb. 2004.