You may also like
Categories:
dressing lemon juice white wine vinegar mustard extra-virgin olive oil kosher salt fresh ground black pepper Salad fennel bulb fennel leaves granny smith apple blue cheese pecan halves
Viewed: 49 - Published at: 3 years agoIngredients
- 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
Method
- 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.
